| Level: | Easy |
| Total: | 55 min |
| Prep: | 20 min |
| Cook: | 35 min |
| Yield: | 6 servings |
Ingredients
- 6 medium baking potatoes (8 to 10 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 333 |
| Total Fat | 18 g |
| Saturated Fat | 11 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 10 g |
| Cholesterol | 50 mg |
| Sodium | 687 mg |
Reviews
The potatoes were tasty, but of course butter and cheese makes everything better. The Gloucester is of course delicious, (btw you can find it at Trader Joe). BUT the potatoes definitely take more time than stated to cook and mine never opened up which is a bummer because I think if the cheese and butter got into those crevices it would have been better.
Tip: I used square plastic chopsticks on either side (parallel) of the potato so I wouldn’t accidentally cut all the way through them. I only gave this 3 stars because of the cooking time. Next time, I will allow myself WAY more time to cook these, and not start my protein too soon. (Luckily, the chicken was still moist when I served dinner). In addition, even though I followed the recipe exactly, my potatoes did not “open up” as shown in the picture. I’m bummed, but still love you, Robert!
Great veggie…taste, texture and appearance.
FYI…slicing prep the potato…use 2 chopsticks. Put peeled potato between two chopsticks on a cutting board. Slice thickness desired. Knife STOPS when the blade hits the chopsticks. Perfect and easily sliced HASSELBACKS!
Annie, Fremont, CA
FYI…slicing prep the potato…use 2 chopsticks. Put peeled potato between two chopsticks on a cutting board. Slice thickness desired. Knife STOPS when the blade hits the chopsticks. Perfect and easily sliced HASSELBACKS!
Annie, Fremont, CA
Turned out perfect and my family enjoyed them.
We really liked these potatoes. I sent my husand to the store and he brought home cream cheese with chives. We’ll eat it some day, just not on potatoes. We used parmesian, gruyere and cheddar cheese. Some of the cheese cooked to the bottom of the pan, and it was yummy. I bought some double gloucester cheese on line– the shipping was more than the cheese. We can make it right next time. The temp. needs to be 425, and the first baking should be 45 minutes.
I made these for dinner last night, they were easy and vert tasty. Couldn’t find any double cloucester cheese so I used a Havarti….Rather then melt butter and put the potatoes in I just rubbed softened butter around the potato leaving it thick on top so it could melt down between the slices…
I have been making these for years on the grill! I don’t peel the potatoes, I do fan them out, and place a pat of butter in-between every fan. I then season them with what ever I want. I then lay two half slices of bacon across the top of each potato. Wrap in foil and grill. rotate as needed, and flip as needed. Squeeze with tongs to test doneness. If they squeeze easy, they are done! Leave in foil and cook your protein! When I grill them, I don’t use the cheese. If you wish, open up, sprinkle cheese and recover to melt the cheese. The heat of the potato will melt the cheese but it won’t be crisp.
The Only Things I Changed Were Salt,Used Less & Rinsed The Sliced Open Potatoes Of Excess Starch. Fabulous Recipe From Chef Robert. Thank You!
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…
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