Servings 4 servings
Ingredients
- 4 medium Russet potatoes
- 2 Tablespoons unsalted butter, melted
- 8 to 12 thin slices cheddar cheese, cut into 1-inch squares (See Kelly's Notes)
- 1/3 cup shredded Parmesan cheese
- 1 Tablespoon chopped fresh chives
Instructions
- Preheat oven to 450°F. Line a baking sheet with foil
- Place each potato between two wooden spoons and carefully make cuts every 1/8-inch without cutting all the way through the potato.
- Place the potatoes on the baking sheet and brush them with the melted butter. Season them with salt and pepper.
- Bake the potatoes for 55 to 60 minutes or until tender. Remove them from the oven and carefully insert the cheddar cheese slices into each cut in the potato. Sprinkle the tops of the potatoes with the Parmesan cheese then return them to the oven and continue baking until the cheese is melted, about 3 minutes.
- Remove the potatoes from the oven, top them with the chopped chives and serve immediately.
Kelly's Notes:
- How much cheese you use depends on whether you add the cheese in between every slice or every other slice.
- The potatoes should be fully baked when you add the cheese.
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