Sheryl's Baked Potatoes

Sheryl's Baked Potatoes

SHERYL1062 0

"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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1 h 15 m servings 263 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 756 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


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


  1. 143 Ratings

Most helpful positive review

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...

Most helpful critical review

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 peel...

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...

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 ti...

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 ...

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.

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 lo...

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...

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 b...

We thought these were great as written. Slightly crispy peels and tender seasoned potato with great presentation. Next time, I will change my seasoning blend I used (McCormick Salt-Free Herb & G...

I loved this recipe! Another great way to serve a potato and topping ideas could be endless! I had no trouble slicing the potato or fanning it out. It was very good tasting and had great eye a...