I'm so excited that my featured guest this week, Susan Mires, wanted to share one of her favorite recipes with us. She's sharing her recipe for Sliced Baked Potatoes. Yum! What a clever idea, and it looks so elegant to serve to guests. Thanks, Susan, for sharing this recipe.
So with no further delay ... Take it away, Susan! Let's have some fun in the kitchen!
Sliced Baked Potatoes by Susan Mires
I enjoy cooking, but it can be difficult to find dishes designed for a Party of One instead of a Family of Six. This one is super easy and can be adjusted to any size. If you bake extras, the next day the potato can be heated in the microwave or sliced in a skillet and heated.
Sliced Baked Potato
-Choose a regular baking potato and wash thoroughly.
-Using a sharp knife, create slices through the potato. I try to go pretty thin, about a quarter-inch or less. Do not slice clear through, but leave the skin attached at the bottom. It may help to use a wooden spoon handle as a guide.
-Place the potato in an oven-safe dish and fan it out slightly. Melt about 2 tablespoons of butter in the microwave and poor very slowly over potato, making sure it goes in between slices. Or, if you prefer, use a knife to spread a dab of butter between each slice. Sprinkle with seasoning salt, or salt and pepper, or your favorite spices. I often use a Cajun blend I bought while on a mission trip to New Orleans.
-Bake about 45 minutes. It takes slightly less time than a traditional baked potato.