- 4 large baking potatoes
- 2 tablespoons butter, melted, divided
- 1/8 teaspoon paprika
- 1 tablespoon minced fresh parsley
- Salt and pepper to taste
- With a sharp knife, cut potatoes in half lengthwise. Slice each half widthwise six times, but not all the way through; fan potatoes slightly.
- Place in a shallow baking dish. Brush potatoes with 1 tablespoon butter. Sprinkle with paprika, parsley, salt and pepper. Bake, uncovered, at 350° for 50 minutes or until tender. Drizzle with remaining butter. Yield: 4 servings.
Reviews for Scored Potatoes
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"Made according to directions and found them very dry and flavorless. Would not use this recipe again"
"I made this last night for the first time and my family loved them.. The favor was great. I did not have any leftovers!!"
"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!"
"My teenage daughter loves potatoes of any kind and I was looking for a lower fat alternative to loaded baked potatoes. This was it. My daughter, husband, and I all liked it. I even bought more potatoes so I could make it again."
"Are these not also call Hasselback potatoes? I really like these because you can put any toppings you want on them. Garlic pwr or garlic salt is a must at our house. In our over it took 60 min but the potatoes were on the large side. Be sure to spray the skin with Pam to keep them nice and soft."