yummy side dish

Oh it's potatoes again. We don't eat very many (I can't keep them healthy enough) but holiday season seems to welcome potato dishes. We are below freezing both day and night and turning the oven on to invite this yummy dish to cook is pure delight.

Sliced Baked Potatoes

4 servings=4 potatoes

take two table knives or two wooden spoons and lay wax paper over them

Place the first potato between the knives handles

This is a Yukon gold potato but use what ever you like!

Begin slicing 1/2 inch slices along the potato. The knife handles keeps from cutting all the way through. Potato will fan out but stay together. (wax paper moved to aid in photo) If you cut a slice at an angle you will cut it out of the whole. Just stick it back in for cooking it will stay put.

Drizzle with butter approximately 2 to 3 tablespoons per 4 potatoes

Pull layers open and drizzle right inside or the butter will just run off. It takes a minute but isn't hard to do.

Sprinkle with salt and herbs

Try fresh or dried 2 to 3 tbsp chopped

some ideas: parsley, chives, thyme, marjoram, paprika pepper, onion salt

Bake at 425 degrees F. for about 50 minutes

Remove from oven and add 4 tbsp of graded cheddar cheese and a nice shake of Parmesan cheese.

Bake another 10 to 15 minutes until lightly browned, cheeses melted and potatoes soft when poked with a fork.

Now doesn't that make a tasty looking side dish? Yummy.