Easy Sliced Baked Potatoes: Your Quick Comfort Food Fix

A quick and delicious recipe for Sliced Baked Potatoes that offers a fluffy texture and customizable toppings, perfect for busy weeknights.

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Prep Time 5

Cook Time 7

Resting Time 2

Total Time 14

Servings: 4 slices

Course: Side Dishes

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Potatoes

4 medium Russet potatoes Choose firm, smooth-skinned ones for best results.

For the Seasoning

2 tablespoons Extra virgin olive oil Can be substituted with avocado oil or melted butter.
1 teaspoon Coarse sea salt or kosher salt Use sparingly and adjust to your palate.
1 teaspoon Freshly ground black pepper More aromatic than pre-ground.
Garlic powder, onion powder, paprika, or fresh herbs Customize flavor profiles.

For Toppings (Optional)

Feta cheese and sun-dried tomatoes Add a Mediterranean flair.
Avocado and cilantro Create a fresh Mexican-inspired topping.
Thinly sliced cheese Incorporate between layers for a creamy melt.
Garlic herb butter Drizzle over warm potatoes.

Equipment

Microwave-safe dish
Sharp knife or mandoline

Method

Step-by-Step Instructions for Microwave Sliced Baked Potatoes

Wash and dry the russet potatoes thoroughly. Slice them into uniform ¼ inch rounds.
Arrange potato slices in a single layer in a microwave-safe dish. Drizzle olive oil and sprinkle salt and pepper.
Cover with a vented lid and microwave on high for 5 minutes. Check for tenderness; continue in 1-2 minute intervals if needed.
Let them rest for 1-2 minutes after cooking to stabilize texture.
Taste and adjust seasoning as needed. Add toppings and serve hot.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 35gProtein: 3gFat: 2gMonounsaturated Fat: 1gSodium: 220mgPotassium: 620mgFiber: 3gSugar: 1gVitamin C: 15mgCalcium: 2mgIron: 6mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. Freeze for longer storage. Reheat in the microwave or oven, adding olive oil or seasonings to revive flavor.

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