Sheryl's Baked Potatoes Recipe -
Sheryl's Baked Potatoes Recipe
  • READY IN hrs

Sheryl's Baked Potatoes

Recipe by  

"Not your normal every day baked potato. Potatoes are cut into connected slices before being seasoned and baked. I leave the skin on (it gets crispy and yummy), but this can be made with them peeled also."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Preheat the oven to 425 degrees F (200 degrees C).
  2. Slice the potatoes crosswise (the short way) into 1/4 inch slices, leaving about 1/4 inch on the bottom to connect all of the slices. Place into a baking dish, and slightly fan the slices open. Sprinkle with salt and seasoning blend, and drizzle with butter.
  3. Bake for 50 minutes in the preheated oven. Sprinkle cheese over the top, and bake for another 10 minutes, or until the cheese has melted.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
May 04, 2005

I wanted to write a review after reading the previous reviewer's rating. I have been making a similar recipe to this for years (you can use whatever seasonings you like) and I leave the skin on. If you are having trouble making the cuts (and it is hard to do), simply hold a wooden spoon handle on the cutting board, next to the potato. (The spoon handle should be on the cutting board on the side closest to you, with the potato laying lengthwise on the other side of the spoon handle, touching it). As you slice through with your knife, the wooden spoon handle will keep you from cutting too deeply and you will get nice, even cuts. The potato fans out a little with some help, but not a lot. Good luck.

Most Helpful Critical Review
Mar 12, 2012

This is a very old recipe from the 50's called "Hasselback Potatoes". The way to get the potatoes to fan is to soak them in ice water for a while, then let drain on paper towels. I always peeled them first, since I don't like the taste of skins. Pretty when lightly dusted with Paprika, and finely chopped parlsey.

Sep 25, 2007

this is a great recipe. Try stuffing the slots with onion and raw garlic. It comes out beautifully. I found, also, that wrapping the potatos in aluminum foil for the first half of the cooking time helps to keep the inside moist.

Jun 16, 2008

This is a great recipe...To the viewrs who had diffiuculty cutting or fanning, You probably didn't have a big enough potato...Try the baking potatos that you buy seperate or else use the bigger ones in the back than the small..The fanning also happenes more when being cooked so where she said "slight" fanning, that's the reason. I sometime put sliced garlic,in between, spice to mood and brush with EVOO and then sprikle grated cheese or shredded cheese at the end... Delish...Thanks for the recipe...

Apr 09, 2008

I thought they were quite good! I put two wooden spoons along the sides of the potatoes, so it was very easy to slice evenly and without going all the way thru.

May 30, 2005

I thought these were great, but cooked mine a little different. An easy way to slice the potato without cutting all the way down is to put a metal skewer (such as you use for shish kabob) the long way through the potato about 1/4 inch up from the bottom, then when you slice down your knife hits the skewer and it stops it. This works great for blooming onions, too. It is almost impossible to fan the potato out, so after cutting it, I cooked it halfway, then took it out, proceeded with the recipe using my own herb blend of rosemary, oregano, and basil, but finished it on the grill wrapped in foil - YUM.

May 13, 2010

This is a great change from the regular baked potato. I cut the recipe in half and used butter and a bit of olive oil mixed together. You can use whatever blend of seasonings you like. I used a mix of italian seasonings and opted for all parmesan. They bake up nice and crispy.

Mar 30, 2008

This was fast and delicious! I was worried that I would cut the potatos all the way through so I taped down 2 wooden skewers (chop sticks would work) to my cutting board and cut the potato in between them. This way I did not have to worry about cutting the potatos all of the way through!


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  • Calories
  • 263 kcal
  • 13%
  • Carbohydrates
  • 30.1 g
  • 10%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 756 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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