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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (153g) Recipe makes 4 servings |
||
| Calories 208 | ||
| Calories from Fat 80 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.0g | 13% | |
| Saturated Fat 5.6g | 28% | |
| Monounsaturated Fat 2.4g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 24mg | 8% | |
| Sodium 128mg | 5% | |
| Potassium 532mg | 15% | |
| Total Carbohydrate 27.6g | 9% | |
| Dietary Fiber 2.5g | 9% | |
| Sugars 1.3g | ||
| Protein 5.3g | 10% | |
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Elegant Baked Potatoes
By: Chef Kate
Jun 18, 2006
From the Prince Edward Island Potato Board, a lovely Canadian version of Hasselback potatoes.
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
1
Scrub potatoes.2
Cut, crosswise, into thin slices, using the handle of a wooden spoon to prevent knife from cutting all the way through.3
Put potatoes in a baking dish; fan slightly. Drizzle with butter.4
Sprinkle with salt and herbs.5
Bake potatoes in 425°F (220°C) oven for 50 minutes.6
Remove from oven.7
Sprinkle with cheeses.8
Bake 10-15 minutes longer or until lightly browned and cheeses are melted.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Cuisine > North American > Canadian > Atlantic
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Mandy from Oz
On Jun 30, 2008
This is a great simple & tasty way to do spuds, would be a great dish for company, made for ZWT 4.
From: Beautiful BC
On Jun 29, 2008
Simple to make with a beautiful presentation - great dish for BBQs and company or just any old time. I made exactly to the instructions and while a very enjoyable dish, it's missing something. Next time I will add garlic & perhaps some seasoning salt or a spicey cajun spice. That would take it to 5 stars at our house. Thank you for sharing. Made for ZWT4
From: Saturn
On Jun 29, 2006
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!
From: evelyn/athens
On Jun 30, 2006
Let me just add my 5 stars to the ever-growing list. I used a combo of fresh parsley and oregano and also added minced garlic (taking a cue from Saturn). Wonderful results. Very flavourful side. Easy to make. Lovely presentation. Definitely 'company' worthy! Thanks Kate.
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