Sliced Baked Potatoes with Herbs and Cheese

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Just a quick post today for a great potato side dish. These have everything I love in a potato dish: butter, crispy edges, fresh herbs, gooey cheese, did I mention butter and cheese?

The recipe at the end has quantities for 4 large potatoes, but this is a recipe I usually don’t measure for. You can use any kind of potato, peeled or unpeeled. I usually use unpeeled, but these red potatoes  had skins that had seen better days, so off they came.

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Start by cutting the potatoes into slices, but not all the way through. You want the bottom edge of the potato to remain intact. An easy way to do this is to place wooden spoons on either side of the potato as a cutting guide.

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Cut until you hit the handle


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Place your sliced potatoes in a baking dish. Melt butter and pour over the potatoes, using your fingers or a fork to get butter in between potato slices. Sprinkle with coarse sea salt (again trying to get some between the slices).

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I love using fresh herbs with this, but in the winter I will often use dried Italian seasoning. Push a little between the slices. I used fresh oregano and thyme between the slices this time, and then sprinkled fresh chives over it all. The potato slices will open up more as they cook.

Bake at 400°F for 45 minutes, or until cooked through. Once or twice during cooking, spoon melted butter from the bottom of the pan over potatoes. Sprinkle with fresh grated Parmesan cheese and return to the oven for an additional 10 minutes.

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Ooey-gooey-cheesy-crusty-herbed-potato goodness!

RECIPE:

 

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Sliced Baked Potatoes with Herbs and Cheese

4 large baking potatoes
1/4 cup melted butter (plan on 1 Tbs per potato)
1 tsp coarse sea salt
2-3 Tbs chopped fresh herbs (or 2-3 tsp dried):
try basil, thyme, oregano, chives, or Italian seasoning
1/4 cup fresh grated Parmesan (other cheeses would be good as well)

Wash and dry potatoes; peel if desired. Cut into thin slices, but not all the way through the potato (use the handle of a wooden spoon placed alongside the potato to prevent cutting all the way through). Place potatoes in a baking dish. Sprinkle with butter, salt and herbs, getting some between each slice.

Bake at 400°F for 45 minutes, or until potatoes are cooked through. Once or twice during cooking, spoon melted butter from the bottom of the pan over potatoes. Top with cheese and bake an additional 10 minutes.

 

40 Comments

Filed under Side Dishes

40 responses to “Sliced Baked Potatoes with Herbs and Cheese

  1. GREAT recipe, I’ve tried these, but I didn’t use cheese, I can see now that it is a must.

  2. Jaimee

    I had to try these with our Sunday dinner last night and they were soooo good! I used Italian spices and canned parmesean cheese, so I can only imagine how good it will be with fresh spices and cheese. A keeper for sure! Thanks Kelly.

  3. balanceval

    Can’t wait to try these with some fresh herbs!

  4. Val @ Balancing Val

    I cant wait to try these with some fresh herbs!

  5. Oh My! The potatoes look amazing. Thanks for sharing, I will try these very soon.

  6. Gary Graham

    I’m gary and love to cook with nothing that seems ordinary and traditional. These potatoes I have made but sliced them all the way thru in very thin slices. I took your example of herb usage and parm cheese but I added 1/4 cup of half and half and 1/4 cup of milk. I put all the herbs and liquids together with 1 stick of butter and slowly cooked everything together, including the cheese. It became somewhat thick, which is what I was looking for and then baked them covered with foil at 400 for about 35 min. I then grated more cheese on top and turned thee oven to broil till everything was golden brown. They were absolutely perfect. . .and delicious!!

  7. Gary Graham

    Thanks Kelly. I had it again just tonight.. It was good. . .again!

  8. Thanks for the fresh insights

  9. LT

    These are so good! Just made them with extra cheese and Italian spices. Thanks!

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  11. Yum! Looks cheesy and delicious.

  12. Kris

    Disappointed with this. The potatoes don’t seem to have cooked all the way through and they’re really dry.

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  14. Donna

    can these be made a day ahead and warmed the next day adding the cheese then?

  15. Marcejen

    Will try it in the microwave and let you know how it works.

  16. joanie

    Can’t wait to try these taters!

  17. Elizabeth

    Can’t wait to try this, maybe today, it’s too cold to do anything outside…..!

  18. Pingback: Recipe #17 Sliced Baked Potatoes With Herbs and Cheese | Delights from Rae

  19. Stefany

    For how long?

  20. Allison D Bolick

    Omg! I tried these tonight and I ABSOLUTELY LOVE them! I used ‘faux dry hidden valley ranch’ instead of an Italian seasoning, they were amazing!!!! Will be doing again. because my boyfriend Scott loved them as week! Super easy and quick!

  21. What type of potato should I use. What exactly is a “baking potato”. In my vast knowledge of potatoes I know only two types: Idaho and red potatoes.

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  27. Going into the kitchen this minute to make these. Any potato tastes good and these sound like they taste great!

  28. BestestOma

    Love these potatoes! I crush garlic and mix it in a measuring cup with olive oil (I don’t use butter} and Italian herbs salt and pepper and pour over top of each potato opening each potato as I pour and add the parm cheese for the last few minutes as you do. They come out crispy and delicious!

  29. Pingback: Sliced Baked Potatoes with Herbs and Cheese - Diary4Cook.org

  30. Pingback: Sliced Baked Potatoes With Herbs And Cheese

  31. Yetta

    I have made Hasselbach potatoes (semi sliced potatoes) on several occasions and am defenitely going to try these tonight.
    On a different note; I sit my potatoes in the bowl of a large wooden spoon when doing the cutting🙂

  32. miguel angel

    se ven muy sabrosas, de hecho este fin de semana la estoy poniendo en practica.

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