Ingredients
- 6 medium baking potatoes (8 to10 ounces each)
- 1 ounce lemon juice
- 1/3 cup butter, melted
- 1 tablespoon chopped fresh parsley
- 2 teaspoons sea or kosher salt
- 1 teaspoon ground black pepper
- 1 cup finely grated mixed Parmesan, gruyere and double Gloucester cheese
Directions
Preheat the oven to 400 degrees F.
Peel all the potatoes and, as you peel them, put them in a large container with 1 gallon water and the lemon juice to keep them from browning. Once they are all peeled, remove them from the water and pat dry. Then slice the potatoes about 1/4-inch apart and about three-quarters of the way through to create a series of uniform slices so that they are still joined together at the bottom. This should create a fan type finish to the potatoes.
Next, using a whisk, blend the butter, parsley, salt and pepper. Make sure to mix well. Dunk the potatoes into the butter mixture, making sure that the slits in the potato soak up the mixture as well. Place the potatoes on a baking sheet and bake for 30 minutes.
After 30 minutes, remove the potatoes, re-heat any remaining butter and drizzle on top. Divide the cheese mixture over the potatoes. Bake the potatoes until the cheese is melted and the potatoes are cooked through, about 15 minutes. Once melted, remove the potatoes and serve.
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By cupcake absolute
Near Yorktown,VA.
on May 04, 2013
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The Only Things I Changed Were Salt,Used Less & Rinsed The Sliced Open Potatoes Of Excess Starch. Fabulous Recipe From Chef Robert. Thank You!
By 50yr old stay h...
Greenwich, CT
on April 19, 2013
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Love this recipe.... I added minced garlic to the butter and parsley. Amazing new side dish...My store didn't have double Gloucester cheese, so I used a Wisconsin cheddar...
By papa_nelson_7139436
Roseville, CA
on April 18, 2013
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Everything looked great when I saw this recipe and saw the program showing it. I looked at the reviews, but am always of the opinon that I will make it as the chef presented it and then make my own judgments. As others have said, the cooktime is understated. The combination of the three cheeses and butter is wonderful. Had a little trouble finding the double Gloucster cheese, but it was worth finding. The only recommendation that I can offer is this: bake a potato, cut it as Robert says, put in butter etc. spread in each slice, and then put the cheese in each slice and then a lot on the top. (I did it without peeling the potatoes, I like the nutty flavor of the skin This is a recipe that is nice, not wonderful, but nice. Rick
Read all 51 reviews