Community Pick
Elegant Baked Potatoes
"From the Prince Edward Island Potato Board, a lovely Canadian version of Hasselback potatoes."
photo by Wildflour
- Ready In:
- 1hr 25mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 baking potatoes
- 2 tablespoons butter, melted
- salt
- 1 tablespoon fresh parsley, chopped (or thyme)
- 1⁄4 cup cheddar cheese, grated
- 2 tablespoons parmesan cheese, grated
directions
- Scrub potatoes.
- Cut, crosswise, into thin slices, using the handle of a wooden spoon to prevent knife from cutting all the way through.
- Put potatoes in a baking dish; fan slightly. Drizzle with butter.
- Sprinkle with salt and herbs.
- Bake potatoes in 425°F (220°C) oven for 50 minutes.
- Remove from oven.
- Sprinkle with cheeses.
- Bake 10-15 minutes longer or until lightly browned and cheeses are melted.
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Reviews
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These are WONDERFUL potatoes!!!!!!!!!!! And SO ELEGANT looking with almost no fuss at all!!!!!!! HIGHLY recommend, especially for company!!! :) The only teensy thing I did different, was I used that Sargento 5-Blend Mexican cheese, love that stuff! And used 2 bamboo skewers on each side of the potatoes as a cutting guide. They work even better than wooden spoons, because you can get even closer to the bottom without cutting too far! :) TY so very much for sharing this AWESOME recipe!!!!!!! :) :) :) -
What an excellent way to dress-up boring ol' baked potatoes! Cutting them is the most difficult part. I appreciate the tip on using the wooden spoons. I used olive oil instead of the butter. I only had 2% cheese in the house. I think it would have worked better with a better quality of both cheeses. The finished texture is closer to home fries than a baked potato, which I really liked. -
These were one of our side dishes for our Valentine's dinner. My BF Mike and I really enjoyed them, and we both agree these will be a regular addition to our meal rotation because the potatoes are both delicious and easy to prepare with wonderful results. Company worthy, these can be served with the simplest meal or the most elegant meal you can come up with! Cassie -
Another great way to have potatoes, that we love! Sometimes I top mine with Mexican cheese blend then top with sour cream and salsa!
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This is a great simple & tasty way to do spuds, would be a great dish for company, made for ZWT 4.
see 21 more reviews
Tweaks
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What an excellent way to dress-up boring ol' baked potatoes! Cutting them is the most difficult part. I appreciate the tip on using the wooden spoons. I used olive oil instead of the butter. I only had 2% cheese in the house. I think it would have worked better with a better quality of both cheeses. The finished texture is closer to home fries than a baked potato, which I really liked.
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These are easy to make and do look a bit more glamourous than "just a baked potato". I wish I had added garlic like some of the previous reviewers, I think that would have enhanced the flavour further. I also used thyme instead of parsley. Thanks for posting, made for ZWT4. -
Short on time so I microwaved the 2 potatoes for 8 minutes then sliced and filled and baked for 10 minutes. I did used olive oil in place of the butter. I used habanero cheddar cheese. Yum! -
When I got home and started making these potatoes I realized there was no more butter left so I used a little olive oil instead. That seemed to work out fine though, and since I like thyme I used that instead of parsley. These potatoes indeed looked elegant and had a nice texture and taste after the alloted baking time. Thank you!
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We made this for dinner last night. We used garlic instead of cheese. I know, not an equal substitution... but it was great! I sliced the garlic into little slivers. Then put them into the slices of the potatoes. I found that if you stagger them they fit better. Then when the potato was all cooked, the garlic is really brown on the end but the inside is all soft and gorgeous. Perfect. I can't wait to try these with the cheese as directed. Oh and the cook time was great! It was pretty much bang on. The outside was slightly crisp and the inside was all soft and beautiful. Thanks!
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
