{"id":30288,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/scored-potatoes\/"},"modified":"2025-01-17T07:43:11","modified_gmt":"2025-01-17T13:43:11","slug":"scored-potatoes","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/scored-potatoes\/","title":{"rendered":"Half Baked Potatoes"},"content":{"rendered":"<p>This isn&#8217;t some half-baked idea! When compared to whole spuds, half baked potatoes shave off some cooking time and double up on crispiness. And with basically no effort, you&#8217;ll end up with presentation-ready potatoes. If you love working your way through all the <a href=\"https:\/\/www.tasteofhome.com\/collection\/potato-recipes-for-people-serious-about-their-spuds\/\" data-name=\"www.tasteofhome.com\/collection\/potato-recipes-for-people-serious-about-their-spuds\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">different ways to make potatoes<\/a>, you&#8217;ll love this one on steak night.<\/p>\n<p>Thanks to a quick scoring technique, these baked potato halves will be fluffy and buttery on the inside and golden on the edges\u2014a lot like fries.\u00a0Scoring means slicing the surface of the potato, which allows more flavor to soak into the flesh. The thinner the slices, the crispier that oven heat will make your spuds.<\/p>\n<h2>Half Baked Potatoes Ingredients<\/h2>\n<ul>\n<li><strong>Baking potatoes:<\/strong> Of all the <a href=\"https:\/\/www.tasteofhome.com\/article\/what-types-of-potatoes-are-best-for-which-recipes\/\" data-name=\"www.tasteofhome.com\/article\/what-types-of-potatoes-are-best-for-which-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">types of potatoes<\/a>, Russet potatoes are the best choice for baked potatoes thanks to their high starch content. They bake up fluffy on the inside, perfect for this recipe. Their thicker outer skin crisps up, keeping the shape of the spud consistent as it cooks.<\/li>\n<li><strong>Butter:<\/strong> The magic ingredient that makes your potatoes golden and crispy is creamy butter. It adds richness and deep flavor, and when brushed onto the scored potatoes it seeps into the cuts, making every bite indulgent. Plus, it helps the seasonings stick better! Unsalted is the best <a href=\"https:\/\/www.tasteofhome.com\/article\/your-complete-guide-to-butter\/\" data-name=\"www.tasteofhome.com\/article\/your-complete-guide-to-butter\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">type of butter<\/a> for this dish; it gives you control over your sodium levels.<\/li>\n<li><strong>Paprika:<\/strong> This spice brings a mild earthiness to our potatoes. It&#8217;s a simple way to add color and a little extra flavor without overpowering the dish. You can also try <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-paprika\/\" data-name=\"www.tasteofhome.com\/article\/what-is-paprika\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">smoked paprika<\/a> for a deeper, bolder taste.<\/li>\n<li><strong>Parsley:<\/strong> Fresh parsley adds a bright green note, balancing out the richness of the butter. Plus, its pop of color looks beautiful sprinkled over the golden potatoes.<\/li>\n<li><strong>Salt and pepper:<\/strong> The essential duo for any good potato! Salt enhances the potato&#8217;s natural flavors, while pepper adds a subtle heat. Together, they ensure your spuds are perfectly seasoned without complicating the flavor.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prep the potatoes<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2104834 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Half-Baked-Potatoes_TOHD24_15817_JonathanMelendez_01.jpg?fit=700%2C1024\" alt=\"potatoes cut lengthwise and sliced widthwise spread out on a tray\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<p>With a sharp knife, cut the potatoes in half lengthwise. Slice each half widthwise six times, but not all the way through. Fan the potatoes out slightly.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>Always wash your potatoes well. Be careful about eating <a href=\"https:\/\/www.tasteofhome.com\/article\/potato-sprouts\/\" data-name=\"www.tasteofhome.com\/article\/potato-sprouts\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">sprouted spuds<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/article\/can-you-eat-green-potatoes\/\" data-name=\"www.tasteofhome.com\/article\/can-you-eat-green-potatoes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">green potatoes<\/a>, and <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-store-potatoes-and-onions\/\" data-name=\"www.tasteofhome.com\/article\/how-to-store-potatoes-and-onions\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">store the potatoes<\/a> appropriately before you cook them.<\/p>\n<h3>Step 2: Bake the potatoes<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2104835\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Half-Baked-Potatoes_TOHD24_15817_JonathanMelendez_02.jpg?fit=700%2C1024\" alt=\"potatoes in a shallow baking dish sprinkled with paprika, parsley, salt and pepper\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<p>Place the potatoes in a shallow baking dish. Brush them with 1 tablespoon of butter, then sprinkle them with paprika, parsley, salt and pepper. Bake the potato halves, uncovered, at 350\u00b0F for 50 minutes or until they&#8217;re tender. Drizzle the cooked potatoes with the remaining butter.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>As an alternative method, try baking the potatoes face down\/skin-side up with butter and salt on the skin for the first 20 minutes. Flip them over, brush them with more butter and sprinkle with the herbs and seasoning. Begin checking for doneness at about 40 minutes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2104836\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Half-Baked-Potatoes_TOHD24_15817_JonathanMelendez_03.jpg?fit=700%2C1024\" alt=\"Half Baked Potatoes \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<h2>Half Baked Potatoes Variations<\/h2>\n<ul>\n<li><strong>Try sweet potatoes:<\/strong> Baked sweet potatoes can also benefit from a quick slice down the center. A sweeter and nutrient-packed option, they have a naturally rich flavor and become caramelized when baked. You can get even sweeter by seasoning them with cinnamon and a drizzle of honey, or stay savory with olive oil, salt and pepper.<\/li>\n<li><strong>Use olive oil and other seasonings: <\/strong>Want a lighter option? Replace the butter with olive oil for a heart-healthy alternative that still delivers crispy edges. Since olive oil has\u00a0a different, slightly fruity flavor, it\u00a0opens the door to experimenting with seasonings like garlic powder, rosemary or even a dash of chili flakes for some heat.<\/li>\n<li><strong>Add toppings: <\/strong>Turn each half of your baked potato into a fully loaded treat! How about adding some cheddar for the last few minutes of the bake? Melted cheese makes them extra indulgent, while chives bring a fresh oniony kick, and sour cream adds a cool, tangy contrast. Mix and match these toppings or pile them all on for the ultimate potato experience.<\/li>\n<li><strong>Make a potato bar: <\/strong> Setting up a DIY baked potato bar is a snap, and everyone gets to customize their own potato masterpiece. Bake your half potatoes and then lay out a spread of toppings like bacon bits, cheddar cheese, green onions, sour cream, salsa or even guacamole. It&#8217;s perfect for a casual gathering!<\/li>\n<\/ul>\n<h2>How to Store Half\u00a0Baked\u00a0Potatoes<\/h2>\n<p>The best baked potato is fresh from the oven, but if you do have leftovers, make sure they are cool. Then, you can store them in an airtight container. Throw them in the fridge, and you are set. Never store baked potatoes in foil! Not only will they taste bad, the two can also create a toxic chemical reaction that leaves aluminum residue on the potato.<\/p>\n<h3>How long do half baked potatoes last?<\/h3>\n<p>A good window for freshness is about two days, but they won&#8217;t go bad before day four. As always, if it looks or smells off, pitch it. Always store your baked potatoes in the refrigerator.<\/p>\n<h3>How do you reheat half baked potatoes?<\/h3>\n<p>To reheat your scored potatoes, put them in a 350\u00b0 oven for about 15 minutes. If you like, add a little butter to keep them moist! Microwaving is possible but can ruin the texture of the potato, so take it slow. Start with 90 seconds. Microwaved potatoes won&#8217;t be crispy like potatoes reheated in the oven.<\/p>\n<h2>Half Baked Potatoes Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2104838\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Half-Baked-Potatoes_TOHD24_15817_JonathanMelendez_04.jpg?fit=700%2C1024\" alt=\"Half Baked Potatoes served on a white plate\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<h3>Can you bake a potato halfway and finish cooking it later?<\/h3>\n<p>Yes, especially if you are using these baked potatoes for other recipes like hash browns. To save even more time, salt and butter your half potatoes and roast them for about 20 to 25 minutes the day before, storing them in an airtight container overnight. When you are ready to serve them, brush them with butter and seasonings and pop them in the oven for another 20 to 25 minutes.<\/p>\n<h3>What can you serve with half baked potatoes?<\/h3>\n<p>Baked half potatoes are a terrific side for almost any meal! A traditional <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-grilled-steak-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/top-10-grilled-steak-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">steak dinner<\/a> with <a href=\"https:\/\/www.tasteofhome.com\/collection\/steakhouse-sides-make-at-home\/\" data-name=\"www.tasteofhome.com\/collection\/steakhouse-sides-make-at-home\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">all the sides<\/a> pops into my head first, but what is remarkable about these scored potatoes is that they can go with anything. Try them with a <a href=\"https:\/\/www.tasteofhome.com\/collection\/roast-chicken-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/roast-chicken-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">roasted chicken<\/a> and a <a href=\"https:\/\/www.tasteofhome.com\/collection\/side-salad-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/side-salad-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">side salad<\/a>, or make them a complete meal by topping them with chopped chicken, broccoli and cheese.<\/p>\n<h3>What else can you do with baked half potatoes?<\/h3>\n<p>Baked half potatoes can be the starting point for many recipes. Use them as a base for\u00a0<a href=\"https:\/\/www.tasteofhome.com\/recipes\/twice-baked-potatoes\/\" data-name=\"www.tasteofhome.com\/recipes\/twice-baked-potatoes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">twice-baked potatoes<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/two-tone-baked-potatoes\/\" data-name=\"www.tasteofhome.com\/recipes\/two-tone-baked-potatoes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">two-tone baked potatoes<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/bacon-cheddar-potato-skins\/\" data-name=\"www.tasteofhome.com\/recipes\/bacon-cheddar-potato-skins\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">bacon cheddar potato skins<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Baked half potatoes make a pretty presentation and, with a simple scoring technique, create crispy skin with a buttery, flavorful interior.<\/p>\n","protected":false},"author":7061,"featured_media":2104875,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304162,304328,304338,303966,304988,303887,306848,305024,304268,307739,324623,303994,304313,304150,303883,307614,305031],"categories-v2":[308500,309439,308984,308481,308992,308495,308935,308478,309603,308965,259483,310706,309177,308528,308313,309434,308476,310591,308975],"coauthors":[343320],"recommended_recipes":[{"post_title":"Baked Potatoes","post_link":"\/recipes\/baked-potatoes\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Seasoned Baked Potatoes","post_link":"\/recipes\/seasoned-baked-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps38437_LT1193262D19A-7.jpg"},{"post_title":"Two-Tone Baked Potatoes","post_link":"\/recipes\/two-tone-baked-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Two-Tone-Baked-Potatoes_EXPS_HCA18_13068_C09_29_4b-e1721982624111.jpg"},{"post_title":"Fancy Baked Potatoes","post_link":"\/recipes\/fancy-baked-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Fancy-Baked-Potatoes_exps9575_BHR133210B05_08_2bC_RMS.jpg"},{"post_title":"Baked Scalloped Potatoes","post_link":"\/recipes\/baked-scalloped-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps16127_RX10202C52A.jpg"},{"post_title":"Crumb-Coated Potato Halves","post_link":"\/recipes\/crumb-coated-potato-halves\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps8138_TH2214C31A.jpg"},{"post_title":"Twice-Baked Potatoes","post_link":"\/recipes\/twice-baked-potatoes\/","post_image":"\/wp-content\/uploads\/2024\/10\/Twice-Baked-Potatoes_EXPS_TOHVP24_3722_MF_09_10_1.jpg"},{"post_title":"Loaded Baked 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Potatoes","post_link":"\/recipes\/baked-mashed-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps1325_TH2028C35A-2.jpg"},{"post_title":"Quick Baked Potatoes","post_link":"\/recipes\/quick-baked-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2906_cwjf90p37book-2.jpg"},{"post_title":"Baked Sweet Potato","post_link":"\/recipes\/baked-sweet-potatoes\/","post_image":"\/wp-content\/uploads\/2024\/10\/Baked-Sweet-Potato_EXPS_FT24_278405_JR_1002_4.jpg"},{"post_title":"Slow-Cooker Baked Potatoes","post_link":"\/recipes\/slow-cooker-baked-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/06\/Slow-Cooker-Baked-Potatoes_EXPS_TOHFM20_142784_B09_23_5b.jpg"},{"post_title":"Baked Potato Skins","post_link":"\/recipes\/baked-potato-skins\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2993_BEA1449745D39A.jpg"},{"post_title":"Steakhouse Baked Potatoes","post_link":"\/recipes\/steakhouse-baked-potatoes\/","post_image":"\/wp-content\/uploads\/2019\/10\/Steakhouse-Baked-Potatoes_EXPS_TOHFM20_239141_E09_25_10b-11.jpg"},{"post_title":"Oven-Fried Potatoes","post_link":"\/recipes\/oven-fried-potatoes\/","post_image":"\/wp-content\/uploads\/2024\/11\/EXPS_TOHD24_-9871-_DanielleMoore_5-1.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Scored-Half-Baked-Potatoes_EXPS_TOHD24_15817_JonathanMelendez_03.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/scored-potatoes\/","name":"Half Baked Potatoes","datePublished":"2018-01-01","dateModified":"2025-01-17","prepTime":"PT10M","cookTime":"PT50M","totalTime":"PT60M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Scored-Half-Baked-Potatoes_EXPS_TOHD24_15817_JonathanMelendez_03.jpg","height":1200,"width":1200},"recipeCategory":["Side Dishes"],"description":"Cut your potato in half, score it, then let the magic happen! These crispy, buttery baked half potatoes cook up nice and crispy, and taste twice as good as the whole ones.","recipeIngredient":["4 large baking potatoes","2 tablespoons butter, melted, divided","1\/8 teaspoon paprika","1 tablespoon minced fresh parsley","Salt and pepper to taste"],"recipeInstructions":[{"@type":"HowToStep","name":"Prep the potatoes","text":"With a sharp knife, cut the potatoes in half lengthwise. Slice each half widthwise six times, but not all the way through. Fan the potatoes out slightly. Editor's Tip: Always wash your potatoes well. Be careful about eating sprouted spuds and green potatoes, and store the potatoes appropriately before you cook them.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Half-Baked-Potatoes_TOHD24_15817_JonathanMelendez_01.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the potatoes","text":"Place the potatoes in a shallow baking dish. Brush them with 1 tablespoon of butter, then sprinkle them with paprika, parsley, salt and pepper. Bake the potato halves, uncovered, at 350\u00b0F for 50 minutes or until they're tender. Drizzle the cooked potatoes with the remaining butter. Editor's Tip: As an alternative method, try baking the potatoes face down\/skin-side up with butter and salt on the skin for the first 20 minutes. Flip them over, brush them with more butter and sprinkle with the herbs and seasoning. Begin checking for doneness at about 40 minutes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Half-Baked-Potatoes_TOHD24_15817_JonathanMelendez_02.jpg?fit=700,1024"}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Kate McKiernan"}],"nutrition":{"@type":"NutritionInformation","calories":" 336 calories","fatContent":"6g fat (4g saturated fat)","cholesterolContent":"15mg cholesterol","sodiumContent":"68mg sodium","carbohydrateContent":"65g carbohydrate (3g sugars","fiberContent":"8g fiber)","proteinContent":"8g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.4565215,"reviewCount":46,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Ginger466"},"reviewBody":"I followed this recipe and it was great.  The whole family enjoyed it.  I melted the butter, added the ingredients to the melted butter and used a basting brush to cover the potatoes.  We will definitely be having this recipe again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Averil"},"reviewBody":"<p>This is so yummy and easy if already using the oven. Definitely one for the future.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Eva227"},"reviewBody":"Total success.  I have very, very picky eaters at home (hubby included) and they all just loved these! And so easy to make!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Caa404"},"reviewBody":"<p>Ms. Potatohead here...I loved this recipe. Bring on more! haha<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-03-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"NancyKLong"},"reviewBody":"have been doing a variation of these for eons, but I put the potatoes face-side down for half the time and then turn over.  They seem to do better that way and takes about 30-40 mins. at 375","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-03-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cwbuff2"},"reviewBody":"<p>So little effort - such great taste!  <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-06-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dflack628"},"reviewBody":"I made these last night for dinner for our family of three adults and they were a hit.  I changed up the seasonings a bit, using salt, pepper, garlic powder, onion powder, smoked paprika and parsley and they turned out terrific.  I baked them at 375 degrees instead of the 350 since some reported the potatoes not being done enough.  However, they were done in thirty to forty minutes at that temperature..","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-03-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BonnieOnofrio"},"reviewBody":"To Misamojo: This is not a platform for your rants.  Five stars, great recipe, thanks Barbara.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"abby_girl"},"reviewBody":"Delish! My hubby loves these.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-01-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"NoelleLawing"},"reviewBody":"I having been using the recipe for 20 years and it never fails to please. They are perfect with so many entrees an easy to make.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-03-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Orbs"},"reviewBody":"Very fancy and delicious!  I cut the recipe in half.  Thank you, Barbara, for sharing this recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Cindy"},"reviewBody":"Easy and tasty One thing I found was due to the baking time to get the inside done the skin got a little more crispy than I thought it would. It could have been due to the butter causing it to oven fry? Maybe next time I will rub a little EEOV on the skin and see if that helps. Otherwise it was a nice change.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-04-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Water4Chocolate"},"reviewBody":"I love this recipe but use Olive Oil.  My original recipe was called Hasselback Potatoes.  They were scrubbed, left whole and sliced many times from the top almost to the bottom.  That allowed OO and seasonings to really sink in and they baked up more crispy.  If you cannot easily slice or score them raw, I found that nuking them for 2-3 minutes helps soften, then finish in the oven.  Another method to do this is using olive oil, 1\/2 to 1 envelop of french onion or similar soup mix, coat in ziploc and let set a bit, then bake in casserole dish until nicely golden and tender.  The olive oil coats better and prevent drying out.  Thanks for recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-12-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JTayFil"},"reviewBody":"We thought these were rather good.  I added garlic powder and used chives because I did not have parsley.  I had small potatoes so they were cooked through by 50 minutes.  We topped them with a dollop of sour cream.  We agree that the seasonings can be tweaked for more flavor.  I think using Cajun in place of the paprika would be good.  We had them with Simple Italian Pork Chops (also another great TOH recipe).  I give this recipe 5 stars because the overall potential is endless.  I love recipes that are versatile and can be tweaked to suite different personal tastes.  Will definitely make again.  Thanks again TOH!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"oreo95"},"reviewBody":"Love the simplicity of this recipe. Easy to cut recipe down for 2 servings. A definite keeper, easy to alter seasonings for different flavors. Thank you Barbara!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-11-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Susie77"},"reviewBody":"These are great! I added granulated garlic, fresh rosemary, and a pinch of seasoned salt to melted butter, and brushed over them before and after baking. Husband loved them too! They took 60 minutes to bake to the softness stage that we prefer.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"delowenstein"},"reviewBody":"I'd prepared these potatoes & instead of using parsley, I'd used 1 Tbsp. Parmesan cheese! I kept the paprika, butter, salt and pepper the same!  I found this side dish delicious! I'd baked these potatoes 50 to 60 minutes or until potatoes were tender!  Thank you for this recipe!delowenstein  P.S.. I'd prepared this recipe when I'd seen it featured in Taste Recipes!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-04-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"geipa"},"reviewBody":"i made these twice.  First time I didn't like them.  They came out too crusty.  The second time they were better but just OK.  Will try one more time before I toss the recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-08-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"WillTryAnything"},"reviewBody":"Used these instead of hash browns with eggs and sausage for breakfast. I brushed with olive oil and tweaked the seasonings with a sprinkle of garlic, additional salt and a blend of red, white, black and green pepper. Delish.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-11-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kaismia"},"reviewBody":"This recipe was awesome.  I ended up using a little bit more butter and different seasoning due to allergies I have.  But they were great.  Very easy and very fast in prep.  We have a big family and I made triple this and everyone loved them even my picky kids.  Thank you for sharing your recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-04-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lin1234"},"reviewBody":"I really enjoyed this easy recipe & will make these again. I love any type of potatoes & I always like finding new ideas. Although the taste & idea is nothing to blow anyone away, I love the way these present. When they came out of the oven, they looked just like the picture. I definitely adjusted a few things & would have to even more next time...First, the bake time is way off. I baked these 10-15 minutes longer & most of my potatoes were still pretty hard. I would bake these about 1 1\/2 hours. I used much more butter (& would use even more next time), garlic salt, fresh rosemary & thyme, pepper & grated parm cheese. I used a fair amount of each of these & will use even more garlic salt & parm cheese next time. If you have some guests over, this is a great side dish. As another reviewer said, they can get any amount they want & you could even season each potato half different for different tastes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-06-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"xlsalbums"},"reviewBody":"Easy to make.  Kind of like fries but not cut into pieces.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-07-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"susnan"},"reviewBody":"I've made this recipe twice and we love it.  It can be prepared earlier in the day and baked later.  Good for saving time and a great change from baked or mashed potatoes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"15817","romance_copy_dek":"Cut your potato in half, score it, then let the magic happen! 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