Flavor Packed Potato Fans

I’ve tried about a half-dozen versions of potato fans, and I kept coming up with the same complaint –  the potato itself had no flavor. Finally, I decided to just go rogue. Take what I had learned with the prep, but amp up the seasoning of the potato.

I was not disappointed.

Now, the recipe is actually for 6, but I only needed 3. First off, get your russet baking potatoes scrubbed clean.


Take a small slice off the bottom so that it’ll sit flat.


Then a little slice off of each end.


Now, cut slices ¼” apart all the way across the potato, leaving ¼” intact at the bottom. Make sure you don’t cut all the way through! At this point, run them under the tap, making sure that water gets in and flushes between all the slices. You’re rinsing away the excess starch so that the slices will separate and not bind back together.


Put the potatoes on a plate bottom side up and microwave for 10 minutes, flipping over half way through.


While the potatoes are in the microwave, make the topping. This is the best part! Rip up 2 slices of sandwich bread and then grind them up to crumbs. If you don’t have a food processor, or mini food processor, I’m sure you could just substitute dried bread crumbs.


Grind, grind, grind, grind, grind.


Put all the ingredients for the topping in a medium bowl: the bread crumbs, grated cheddar cheese, melted butter, Parmesan cheese, paprika, minced garlic, garlic powder, oregano, salt, and pepper. Mix it up with a fork until you’ve got a nice, chunky paste.


When the potatoes are done in the microwave place them on a rimmed baking sheet.


Drizzle with olive oil – do this slowly to let it run between the slices. Sprinkle with paprika, salt, pepper, garlic powder, and oregano. Then, pop them in the oven for 30 minutes, until the edges start to brown.


Yeah, these are looking fabulous already.


Now, pack on the topping. Just press clumps of it onto the top of the potatoes, and into any of the slices that you can without ripping the potato apart. As I said before… this is a recipe for 6, but I only made 3. Oops, looks like I’ve got some extra topping I just have to spread around the pan to crisp up. Oh darn.


I mean, seriously, who could resist this. Now, just pop them under the broiler for a couple of minutes, until the topping is bubbly and starting to brown.




I don’t know about you, but do me, it doesn’t get much better.


Alright, one closer pic, but that’s it!


Here’s your printable:

Flavor Packed Potato Fans

Rating: 51

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 6 potatoes

Serving Size: 6

Flavor Packed Potato Fans


  • 2 slices white sandwich bread (Italian style is best)
  • 4 tbsp butter, melted
  • ½ cup shredded cheddar cheese (old is best)
  • ¼ cup grated Parmesan cheese
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp minced garlic
  • salt
  • pepper
  • Potato Fans
  • 6 russet potatoes, scrubbed
  • 2 tbsp extra virgin olive oil
  • paprika
  • garlic powder
  • oregano
  • salt
  • pepper


  1. Heat the oven to 450ºF with a rack in the middle position.
  2. Take a small slice off of the bottom of each potato so that they will sit flat, and then a small slice (about ¼") from each end. Make slices crosswise down the potato at ¼" intervals, leaving ¼" at the bottom. MAKE SURE YOU DO NOT CUT ALL THE WAY THROUGH.
  3. Rinse the sliced potatoes under cold running water, making sure water gets between each slice.
  4. Place the potatoes on a plate, bottom side up, and microwave for 5 minutes (do not cover). Flip the potatoes over, then microwave for another 5 minutes.
  5. While the potatoes are in the microwave, make the topping. Pulse the bread in a food processor until coarsely ground crumbs. In a medium bowl, mix the crumbs with the remaining topping ingredients with a fork until it forms a chunky paste. Set aside.
  6. When the potatoes are finished in the microwave, place them on a rimmed baking sheet. Drizzle slowly with olive oil, so that it can run into the slices. Fan the slices slightly, then sprinkle with paprika, garlic powder, oregano, salt, and pepper. Bake for 30 minutes, until the potatoes are cooked through and the edges are just starting to brown. Remove from the oven and turn the broiler on.
  7. Press the topping onto the top of the cooked potatoes, pressing into any slices that you easily can, but being careful not to rip the potatoes. Place under the broiler for a couple of minutes, until the topping is bubbly and starting to brown.
  8. Enjoy!
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  1. My gosh, I LOVE potatoes and these look delicious! The stuffing looks flavorful and cheesy and I love the cutting technique. Wonderful!

    • Thanks Julia :) I won’t say they’re the best version of them (potato fans), but they’re certainly the best version of them I’ve been able to come up with.

  2. Yum! That crispy, cheesy topping looks amazing.

  3. you`re killing me with all of this deliciousness here! i have never heard/seen of potato fans before (WHAT IS WRONG WITH ME?!?!) but because this blog is awesome, it has now introduced me to another wonderful way to eat potatoes.

    • LOL! I started seeing them pop up all over the place about 6 months ago, but kept finding the potato itself a bit bland tasting. I’ve made them with yellow potatoes too. They’re a bit harder to work with because the flesh falls apart a bit easier when cooked, but they taste even better!

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