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Sliced Baked Potatoes with Herbs

Sliced Baked Potatoes with Herbs
Yield:   4 servings
Cook Time:   About 50 minutes
Tips:   Golden potatoes are recommended because of their tender skins and moist potato pulp. If potatoes seem a little dry, you can drizzle additional melted butter over tops of potatoes.
Suggestion:   Serve with sprigs of fresh parsley or fresh thyme, if desired..
This sliced baked potato recipe is delicious and an attractive, elegant way to serve baked potatoes. Potatoes are sliced, seasoned, brushed with melted butter, then sprinkled with a mixture of chopped fresh herbs and baked until tender. A combination of cheddar and Parmesan cheese is then sprinkled over the tops of the potatoes, then the potatoes are returned to the
oven for a short time, just until the cheeses melt.

Though golden potatoes are recommended for this potato dish (shown in photo) because of their light, thin skins and wonderful pulp, you can certainly use any type of potato you prefer. When selecting your potatoes, try to choose potatoes with thin skins, as they will produce a nice and light crispy texture when baked. Golden potatoes not only have thin skins that crisp nicely, the potato meat is moist and does not dry out when baked. Red potatoes can also be used with this recipe, though keep in mind the potato meat (although also moist) differs from the pulp of golden potatoes. If you use Russet potatoes, because the skins have a thicker and tougher texture, you can either leave the skins on or peel them off - it's all a matter of personal preference. This potato dish is very tasty and visually appealing, and will add elegance and fun to any meal!



  • 4 medium potatoes with smooth shapes and thin skins (golden potatoes recommended)
  • salt and pepper
  • 3 tablespoons melted butter
  • 3 tablespoons chopped fresh green onions
  • 2 tablespoons chopped fresh flat leaf parsley
  • 2 tablespoons chopped fresh thyme
  • 1/4 cup grated cheddar cheese
  • 2 tablespoons grated Parmesan cheese


Preheat oven to 425° F.

Scrub, rinse and dry potatoes. (Note: Potatoes only need to be peeled if skins are tough (as with Russet potatoes. Golden potatoes do not need to be peeled). Keeping potatoes in whole form, cut into 1/4-inch-thick slices almost all the way through to the bottom. (Tip: To avoid cutting potatoes all the way through, place the handle of a wooden spoon next to the potato to stop the knife from cutting too far.)

Put potatoes in a baking dish, then fan the slices open slightly. Sprinkle with salt and pepper, then drizzle with butter, trying to reach in between slices without breaking slices off. Gently sprinkle herbs in between slices and on top of potatoes.

Bake potatoes for about 50 minutes or until tender. (Tip: To test tenderness, pierce a portion of a potato with the tip of a pointed knife or tines of a fork). Remove potatoes from oven and sprinkle cheeses over tops (do not open slices at this point). Return potatoes to oven and bake for about 5 minutes more, or just until cheese melts. Serve immediately. (Note: If potatoes seem a little dry, you can drizzle additional melted butter over tops of potatoes.)

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