Cheese & Herb Potato Fans
Total TimePrep: 20 min. Bake: 55 min.
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.
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.
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
I never write reviews but I always read the reviews. I was thinking of serving this as something different on Thanksgiving. I made these potatoes last night as I wanted to try them first. I am surprised that the other ratings are so high. These are just OK. The fans don't get crispy, not that I thought they would be really crispy but I just I expected something different with the texture. My 21 year old daughter said she saw this on Pinterest and that they certainly look much better than they taste. I totally agree. My husband, who eats everything I sit in front of him, said that he thought that a loaded baked potato was much better. I agree. Simply put, these are just OK.
My family and I absolutely loved this recipe! Next time, I will use a smaller Russet potato as I think they would really compliment a grilled steak fillet mignon dinner!
This was delicious, I placed the potato between two bread knives and cut down until the handles so they were not cut all the way.