Half Baked Potatoes

"Baked potatoes in half the time, no additional flavoring required."
photo by lazyme photo by lazyme
photo by lazyme
Ready In:




  • Slice potatoes in half lengthwise and pierce the meat using a fork or knife. Preheat oven to 350 degrees. While preheating oven add 3-4 tablespoons butter or margarine to a baking sheet or baking dish and melt in oven (for 4 potato halves, you should have a liberal amount of butter or margarine coating the bottom).
  • When butter is melted remove pan and add a liberal amount of garlic salt. Add parsley, and place potatoes face down in butter.
  • Bake until potatoes are tender and meat of potato is browned (approximately 35-40 minutes for medium sized Russet Potatoes).
  • Can be done in Microwave (approximately 15 minutes but check frequently).

Questions & Replies

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  1. Nancy C.
    Love these potatoes! Quicker and delicious, especially with some shredded cheese (parmesan, cheddar or Mexican)!
  2. Julie F
    This is a great, quicker way to enjoy a baked potato. I followed another reviewer's suggestion and added grated Parmesan to the melted butter.
  3. Sageca
    Fabulous! Will be making this again; my husband really gobbled these down. I did add grated Parmesan to the butter.<br/>Rita
  4. Marie
    Fabulous tasting potatoes and I love the shorter baking time. I baked them at a higher temperature - big mistake - because I had chicken baking at the same time. Consequently, the butter burned a little and the potatoes were way too browned. Also, the parsley blackened, so I will omit that altogether next time. I will definitely make these again - the right way because they were so delicious! Thanks for the recipe.
  5. iris5555
    So easy and very good. Baking in the oven yields a nicely browned potato. I reduced the amount of butter but I think I shouldn't have tampered with the recipe.


I am a Bachelor, empty nester, single father. I raised both my kids through their teenage years. The biggest compliment I ever received was that my kids preferred staying or living with me because I cooked real food. I have always been challenged because I have never had the facilities or budget to have all the fresh and interesting ingredients that are called for or shown on all the cooking shows and websites. I do my best, but have to admit that I am somewhat of a cook-by-the-numbers type of guy. I am starting to get more adventurous and learning what the flavors of various spices and herbs are. My favorite cookbook is 'Cast Iron Skillet' (I inherited 6 pieces of castiron that are at least 75 years old).
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