recipe

Scored Potatoes: the delicious alternative to baked potatoes

Total time: 60 Min
Difficulty: Low
Serves: 6 people
By Cookist
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If you've never tried scored potatoes before, you're in for a treat. This mouthwatering recipe is an easier spin on the old school baked potatoes. By slicing them in half and scoring the surface, the potatoes are able to soak up all the delicious seasonings and topping, making the end result impossible to resist.

Similar to hasselback potatoes, this recipe is much easier because you will have to cut thicker slices. Scored potatoes are a wonderful side you can make any day of the week, they're so crispy on the outside and creamy, fluffy on the inside. There's so little prep involved and the finished product is so tasty, don't be surprised if this becomes a fast favorite.

What are the best Potatoes for Scored Potatoes?

Russet potatoes are perfect for this recipe, but any large baking potato will do. You can also use sweet potatoes if you're in the mood for something slightly more sugary.

Tips for making Scored Seasoned Baked Potatoes

You can customize this recipe as you please, swapping paprika and parsley for your favorite herb and spice combinations.

Try versions with Italian seasoning, lemon butter, herbes de Provence, or your go-to spice mix.

For making this recipe with an air fryer, place potatoes in the air fryer basket and cook to 350°F for 15 minutes. Brush with butter not to make the top too dry and cook for 15 minutes extra or until tender.

It's not necessary to boil potatoes before baking.

How to store Scored Baked Potatoes

You can store scored baked potatoes in an airtight container in the refrigerator for 3 days. Before serving, reheat them in the oven for about 10 minutes.

Ingredients
Large baking potatoes
4
Butter, melted, divided
2 tbsp
Paprika
1/8 tsp
Fresh parsley, minced
1 tbsp
Salt
as much as needed
Pepper
as much as needed

How to make Scored Potatoes

Preheat your oven to 350°F. Cut the potatoes lengthwise with a sharp knife. Slice across the width of each half 5 to 6 times, making sure not to cut all the way through the potato.

Place the potato halves in a baking dish. Dip a pastry brush in melted butter and brush each potato half to moisten up the top.

Season potatoes with parsley, paprika, salt, and pepper. In this way, the potato flesh can absorb all the flavors that slide down into the cut.

Bake the potatoes for 50 minutes, or until they become tender. Remove from oven and top with remaining butter.

Serve and enjoy!

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