Recipe For Scored Potatoes


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.

1. Info for Scored Potatoes

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Scored Potatoes

  • 6 baking potatoes
  • 3 Tbsp butter, melted
  • ⅛ tsp paprika
  • 1 Tbsp parsley
  • salt and pepper to taste

3. Directions:

  1. With a sharp knife, cut potatoes in half lengthwise.
  2. Slice each half part way through six times, fan potatoes slightly.
  3. Place in a shallow baking dish.
  4. Brush with butter and sprinkle with parsley and paprika.
  5. Bake, uncovered, at 350 degrees for 50 minutes or until tender.
  6. Drizzle with the remaining butter.

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