The world owes a lot to Sweden. The small but powerful country has given us H&M, ABBA and IKEA. And that would have been enough, except their generosity didn’t stop there. They also took the baked potato- one of the most standard and hearty guilty pleasures, added ingenuity, and created the Swedish baked potato. Not only is it an aesthetic masterpiece, but there is a supreme dynamic of crunchy skin and soft potato. By maximizing the surface area, every bite is a mini-celebration of potato + delicious toppings in your mouth. It’s fun to eat, pretty to look at and the crunch base at the end really does feel like a grand finale.
Side Note: your final product will not look like the cover photo for this recipe. That photo is actually the mid-step in the process. Your final product will have crispy, beautiful potato slices. The smell and lure of the potato was so overwhelming when I took it out of the oven, I only managed to take one photo (last pictured), before wolfing it down. Sorry- but not at all sorry.
PREP TIME: 15 mins COOK TIME: 1 h 15 mins
- 2 large russet potatoes
- 3 tbsp butter melted
- 2 tbsp olive oil
- 1 tbsp chopped thyme (or any favourite fresh herb, like rosemary)
- 3 tbsp grated fresh parmesan cheese
- salt and pepper to taste
- ** two wooden pencils or chopsticks
- diced tomatoes
- shredded cheddar cheese
- sour cream
- Preheat your oven to 400F.
- Place your potato on a cutting board, horizontal side facing you. Place your wooden pencils or chopsticks on either side of the potato. These will act like stoppers for your knife as you’re making your cuts.
- Using a sharp knife, make a single cut in the middle of your potato. Then, moving to the right of your first cut, make incremental incisions about 1/8 of an inch wide. Continue until you reach the end of your potato. Carefully flip your potato over and make cuts to the other half. Repeat for the second potato.
- Whisk your butter, oil, and herb together until well incorporated.
- Place your two potatoes onto a baking sheet. Pour half of the mixture over the two potatoes. Make sure to carefully separate the potato crevices so that your mixture reaches as much of the potato surface as possible. Rub any drippings onto the potato skin. Season generously with salt and pepper. Bake for 30-35 minutes.
- Remove from the oven. Pour the remaining mixture over the potato, again rubbing the skin and getting the mixture into the potato crevices. Bake for an additional 30-35 minutes or until the potato slices become nice and crunchy.
- Remove from the oven and let cool. Sprinkle the potatoes generously with Parmesan cheese. Add any additional favourite baked potato toppings and enjoy!
- If you want to get really fancy and indulgent, slip square slices of cheddar cheese into some of the potato slots and bake for 10 more minutes to get gooey cheesy deliciousness oozing out.
- Always use a microplane grater when grating Parmesan cheese for super fluffy and delicious cheese.
- Never use the packaged saw-dust Paremsan cheese. Real Paremsan can be expensive but it can also be your best friend. It elevates any dish and is worth the investment!