Wednesday, April 9, 2008
This is a new recipe I tried today. I think they are pretty good and look sort of fancier than a regular baked potato. I think I took mine out too soon, however, since they were still a little crunchy. Or maybe I should just slice then thinner next time? I'll definitely try them again.
4 medium potatoes
1 tsp. salt
2-3 Tbsp. melted butter
2-3 Tbsp. chopped fresh herbs or 2-3 t. dried herbs (parsley, chives, thyme, etc.)
4 oz. grated Cheddar cheese
1 1/2 T. grated Parmesan cheese
Scrub and rinse potatoes; do not peel. Cut into thin slices, almost but not quite all the way through. You can put the handle of a wooden spoon under the potato to stop the knife from cutting through.
Put potatoes in a baking dish; fan them slightly so they are open a little. Sprinkle with salt and drizzle with the melted margarine. Sprinkle herbs over margarine.
Bake at 425 degrees F for about 50 minutes. Remove from oven and sprinkle with cheddar and Parmesan cheeses; return to oven for 10-15 minutes until lightly browned, cheeses melted, and potatoes are soft inside when touched with a fork.