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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 2 |
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I was running out of ways to make potatoes when I discovered Hasselback. I tried too many versions that didn't suit my taste, so I made up my own. Ingredients:
2 baking potatoes |
1 tablespoon light margarine, melted |
1/2 teaspoon sea salt |
1/2 teaspoon fresh fresh coarse ground black pepper |
1 1/2 teaspoons fresh flat-leaf italian parsley, chopped |
3 tablespoons low-fat cheddar cheese, grated |
1 tablespoon parmesan cheese, grated |
1 garlic clove, minced |
1 -2 teaspoon fresh lemon juice |
1 teaspoon lemon zest |
Directions:
1. Preheat oven to 425°F Scrub potatoes. Peel if desired.
2. Cut crosswise in thin slices but do not cut all the way through.
3. Put potatoes in a baking dish and slightly fan.
4. Drizzle with margarine and lemon juice.
5. In small bowl, mix together salt, pepper, herbs, and garlic. Sprinkle on potatoes.
6. Bake potatoes 45-50 minutes. Remove from oven.
7. Sprinkle with cheeses. Bake 10-15 minutes until lightly browned and cheese is melted.
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