Cheese & Herb Potato Fans
Total TimePrep: 20 min. Bake: 55 min.
- 8 medium potatoes
- 1/2 cup butter, melted
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 2/3 cup shredded cheddar cheese
- 1/3 cup shredded Parmesan cheese
- 2 tablespoons each minced fresh chives, sage and thyme
- Preheat oven to 425°. With a sharp knife, cut each potato crosswise into 1/8-in. slices, leaving slices attached at the bottom; fan potatoes slightly and place in a greased 13x9-in. baking dish. In a small bowl, mix butter, salt and pepper; drizzle over potatoes.
- Bake, uncovered, 50-55 minutes or until potatoes are tender. In a small bowl, toss cheeses with herbs; sprinkle over potatoes. Bake about 5 minutes longer or until cheese is melted.
Test Kitchen Tips
Nutrition Facts1 potato: 318 calories, 15g fat (10g saturated fat), 43mg cholesterol, 797mg sodium, 39g carbohydrate (3g sugars, 4g fiber), 8g protein.
Jun 4, 2019
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.
Feb 21, 2018
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.
Feb 15, 2016
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.
Jan 10, 2016
Has anyone tried olive oil instead of butter?
Nov 23, 2015
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
Nov 20, 2015
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.
Nov 19, 2015
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!
Nov 17, 2015
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.
Mar 23, 2015
These were really yummy!
Jan 18, 2015
Awesome! A wooden spoon helps cutting so you don't go all the way through. I cut the salt down to 1/4 tsp.