Taste: SO so so rich, salty, slightly garlic-y, and all around sublime.
Texture: Like the cheesiest, creamiest, most wonderful baked potato you’ve ever had.
Ease: As long as you have a knife and an oven, this recipe if pretty easy.
Appearance: Look at all that beautiful browned, bubbly cheese!!
Pros: Ridiculously delicious. Pretty easy too. If you wanted to serve more than 2 this recipe could easily be doubled, tripled, or quadrupled.
Cons: Definitely not an everyday side dish.
Would I make this again? Yes, for a special occasion.
- 2 baking potatoes, scrubbed clean
- 2 tablespoons butter, thinly sliced
- 1 piece (about 2-inches long) Parmesan cheese, thinly sliced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 2 teaspoons olive oil
- 1/4 cup heavy cream
- 1/4 cup shredded cheddar cheese
Preheat oven to 400 degrees F.
Place a potato on its flattest side on a cutting board. If your potato is too unstable, slice a thin piece off the bottom to prevent it from rolling. With a thin knife, cut slices into the potato, being careful not to cut all the way through.
Alternate the slices of butter and Parmesan, stuffing them between the potato slices. Season the potato with garlic powder and salt. Drizzle with olive oil. Bake for 45 minutes.
Remove from oven and drizzle heavy cream. Top with cheddar cheese. Bake for an additional 10-12 minutes more, until cheese is bubbly and browned.