Cheese & Herb Potato Fans
It's downright fun to make and serve this potato recipe. The fresh herbs, butter and cheeses are just what a good potato needs. —Susan Curry, West Hills, California
Ingredients
- 8 medium potatoes
- 1/2 cup butter, melted
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 2/3 cup shredded cheddar cheese
- 1/3 cup shredded Parmesan cheese
- 2 tablespoons each minced fresh chives, sage and thyme
Reviews
Yummy but took way to long to cook but that’s not the fault of the recipe
I made these for dinner last night and they were quite delicious! I cut the recipe in half since there is only 2 of us .... except, I added about 2 tablespoons of canola oil to the butter to keep the butter from burning during baking, and I used dried chives instead of fresh. Also, I nestled the potato between 2 chop sticks to keep from cutting all the way through the potato. Easy to make .... delicious side dish that will be on my menu again!
These were a cinch to prepare, were perfectly cooked, and scrumptious! I halved the recipe to make three potatoes, and they made a great side dish with meatloaf. They were a huge hit with my husband and son-will definitely make again! I love the tip of using a wooden spoon while making the cuts-worked great! VFE
I'd reviewed this recipe on 6/3/2019, but the review has not appeared. This recipe was prepared on 3/21/2018. Only other changes were using 6 potatoes and breaking down amount of herb to 1-1/2 teaspoons.
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I tried this about three years ago although this recipe for herbs is different the cutting of potatoes were the same..I had them with brushed butter s nd continue to check them during cooking time and add more if necessary olive oil can be substituted or low fat butter,or margarine I used a little garlic powder,and onion powder at the last 10mins I added sharp shredded cheese and real bacon bits..everyone loved them and wanted more!! I believe with any recipe you should kinda make it your own according to you and your family's taste.
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These were ok. I was surprised at how crisp they came out but was not impressed with the recipe. My husband and son didn't like them at all.
Has anyone tried olive oil instead of butter?
I was looking for some new side dishes to try and these potatoes caught my eye. I loved the presentation and though I am actually not a big fan of potatoes, just had to give them a try.Having read the comments I got the idea to microwave the potatoes part of the way, because I was a little low on cooking time. That worked great and then I baked them for about 20 minutes. I then put them under the broiler for a couple of minutes to crisp up the edges, as I had seen where someone had done that. It worked well.My only complaint was that I couldn't taste the herbs very well. I had actually mixed them in with the melted butter and poured them onto the potatoes before they went into the oven, thinking that the herb flavorings would meld in better that way. It didn't seem to work. I'll try just putting them on at the end, as the recipe actually calls for, or perhaps using a larger quantity in the future.Great idea for a different twist on baked potatoes. Thanks for sharing this, Susan. And thanks also to those posters who suggested easy ways to slice the potatoes without going straight through. ~ ST