Scrub and rinse potatoes; do not peel. Cut into thin slices, almost but not quite all the way through. I put the handle of a wooden spoon under the potato to stop the knife from cutting through. Put potatoes in a baking dish; fan them slightly so they are open a little. Sprinkle with salt and drizzle with the melted margarine. Sprinkle herbs over margarine. Bake at 425 degrees F for about 50 minutes. Remove from oven and sprinkle with cheddar and parmesan cheeses; return to oven for 10-15 minutes until lightly browned, cheeses melted, and potatoes are soft inside when touched with a fork.
By Robin from Washington, IA
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