Sliced Baked Potatoes

INGREDIENTS

• 4 medium russet potatoes
• 3 tbsp olive oil or melted butter
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• Salt and black pepper to taste
• 1 cup shredded cheese (cheddar or your choice – optional)
• 2 tbsp chopped fresh parsley (optional)
• Sour cream or ranch, for serving (optional)

Instructions

1. Preheat Oven:
   Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper or lightly grease it.
2. Prepare Potatoes:
   Wash and scrub the potatoes thoroughly. Pat them dry. Using a sharp knife, carefully slice the potatoes into thin, even slices—about ⅛ inch thick—without cutting all the way through (leave the base intact like a Hasselback potato).
3. Seasoning:
   Mix olive oil (or melted butter) with garlic powder, onion powder, paprika, salt, and pepper. Brush the mixture generously between the slices and over the top of the potatoes.
4. Bake:
   Place the potatoes on the prepared tray and bake for 45–55 minutes, or until the potatoes are tender and the edges are golden and crispy.
5. Optional Toppings:
   In the last 10 minutes of baking, sprinkle cheese over the potatoes if using, and return to the oven to melt.
6. Serve:
   Remove from oven, sprinkle with chopped parsley, and serve warm with sour cream or ranch dressing on the side.

Let me know if you’d like a spicy or cheesy variation!