Maybe the rest of the world has known about them for ages, but I just stumbled upon Hasselback potatoes. With thin slits made most, but not all of the way through (so they hold together at the bottom), they fan out during baking. Elegant and fun, without being much more trouble than an “ordinary” baked or roasted potatoes, I've fallen in love with them.
You can make Hasselbacks simply or load them up with lots of extras. Either way, the general directions for the potato are the same. (The recipe or technique was invented at the Hasselbacken Hotel in Stockholm, hence the name.)
After checking numerous recipes and making several Hasselbacks myself, here's my take on this amazing potato dish: