Stop Slicing Baked Potatoes In Half — Cut Them Like This For Flavor In Every Bite

Baked potatoes are one of the customizable culinary legends; alongside pizza, ramen, and burgers, you can load them with anything you'd like. But a common qualm for enthusiasts is the topping-to-starch ratio being off. Sometimes you get a bite that's all toppings, and sometimes you get a bland mouthful of plain spud, which isn't ideal for the tastebuds. The secret is in the slice. Instead of splitting your tuber in half like normal, try slicing it horizontally.

This approach is great for a few reasons. It balances out the potato-to-topping ratio, allowing each bite to have the right amount of each. It also ensures that any added butter can soak into the potato's surface, providing even more fatty flavor. You also get a better potato-to-skin ratio per bite — the crispy skin is the best part. The normal slicing method makes you sacrifice structural integrity for a bite of the potato skin. This way, it's more mixed throughout.

When you're slicing horizontally, make sure not to cut all the way through. You still want a bottom layer of potato and potato skin — it is the base, after all. This technique uses more of a rough chop. With toppings, you'll also want to alternate dry and wet toppings, so the end product isn't soggy. Making sure you have a good balance of wet and dry toppings is the key to a perfectly balanced bite.

For the potato itself, there are a few ways to cook it. The microwave or the oven work, but the slow cooker is also great if you're baking potatoes for a large group. You'll also want to make sure to use one of the best varieties for baking: russets. They have a high starch content, making for a fluffy base that falls apart easily and absorbs add-ins extremely well. Their skin is also relatively thick, so it can get nice and crispy during the baking process. If you decide to use the oven, baking them at high heat works well — 450 degrees Fahrenheit for about 45 to 50 minutes, depending on their size. Make sure to poke them with a fork before baking, and cut them open immediately afterward. Letting the steam escape quickly is key to a great baked potato.

Now that you've got a solid base, you can begin adding toppings of all kinds. Salt, pepper, and butter are the holy trinity to begin with, making sure your foundation isn't bland. Then come the classic toppings: sour cream, cheese, bacon bits, and plenty of chives. If you're a potato purist, you're welcome to stop here, but there are many other options for complete customization.

For meat lovers, spicy beef chili and pulled pork are great options. These both have a lot of juicy flavor, and the starchy potato is the perfect base. If you prefer a bit of international flair, you can also try making a baked potato the Tex-Mex way. Whether you call it potayto or potahto, the toppings are really up to you. Try this slicing method out and see the difference for yourself.