My mother in law always called baked potatoes “jacketed potatoes.” I hadn’t heard them referred to that way before I met her. My kids prefer their baked potatoes with the “jackets” off. When I serve baked potatoes, a goodly portion remains on their plates uneaten because of the skin. It’s frustrating for my frugal heart to see so much waste. Luckily, there is a solution in these scored potatoes.
They are baked potatoes with the jackets off. Simply peel the potatoes, slice them 3/4 of the way through, load them up with butter and bake in a shallow dish. My kids have no idea that I was sick of seeing them not eat all of their baked potatoes. They simply think I have recently started making really good baked potatoes.
I picked up a bunch of Taste of Home recipe magazines through free cycle. A recipe similar to this was in the magazine. It took me a few years to actually make them, but now I am wondering why we haven’t been eating scored potatoes every month! I bet they would be outstanding with bacon and/or cheese between each slice. Or maybe I will have to make them Caprese potatoes with tomato, basil and fresh mozzarella. The possibilities are as limited as my imagination! I am sure the same technique will work no matter what I put between the potato slices. Just remember to cook any extra meat before adding it to this dish.
- 6 baking potatoes
- 3 Tbsp butter, melted
- ⅛ tsp paprika
- 1 Tbsp parsley
- salt and pepper to taste
- With a sharp knife, cut potatoes in half lengthwise.
- Slice each half part way through six times, fan potatoes slightly.
- Place in a shallow baking dish.
- Brush with butter and sprinkle with parsley and paprika.
- Bake, uncovered, at 350 degrees for 50 minutes or until tender.
- Drizzle with the remaining butter.