This is one of those ‘National Days’ I will embrace. The Potato. Last night, on the eve of National Potato Day, we had a little pre-celebration with good friends over homemade potato chips…topped with goat cheese, blue cheese crumbles, and crispy bacon. Why was that not my NPD (National Potato Day) Post? Because I think we might have a recipe that can compete with those amazing chips…Sliced Twice Baked Potatoes!
Baking Potatoes, thin sliced, drizzled with fresh herb garlic butter, baked….then topped with grated cheese and bacon…and baked again. Need I say more? Let the pictures speak to you…
- 2 medium potatoes
- ½ tsp. salt
- 3 Tbl. melted butter
- 2 Tbl. fresh herbs such as sage, rosemary, and thyme.
- 1 garlic clove, minced
- 4 Tbl. grated cheddar
- 2 Tbl. grated Parmesan cheese
- More of all if needed :)
- 1-2 Tbl. olive oil for basting
- Preheat oven to 425 degrees.
- Peel potatoes if the skin is tough, otherwise just scrub and rinse them.
- Cut potatoes into thin slices but not all the way through. Use a handle of a wooden spoon to prevent knife from cutting all the way through.
- Put potatoes in a baking dish, fan them slightly.
- Melt butter over low heat and add minced garlic and herbs and sauté until tender, 2-3 minutes.
- Sprinkle with salt & drizzle with garlic herb butter.
- Bake for 50 minutes.
- Remove from the oven and sprinkle with cheese and baste with melted butter.
- Bake potatoes for another 10-15 minutes until browned and cheeses are melted.
- Check with a fork for tenderness.
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