This recipe came from my wife’s cousin, Heather. It’s a really easy way to add a ton of flavor to plain-old baked potatoes. And once you’ve done it, you’ll start thinking of all kinds of ways to change it up to match whatever you’re going to serve it with.
Ingredients
baking potatoes
Italian dressing
grated Parmigiano Reggiano cheese
Directions
Slice the potatoes almost all the way through into half-inch slices. Leave them connected just enough that you can fan out the slices.
Brush the potato all over with the dressing. Make sure you get down in between the slices.
I’m using the zesty Italian vinaigrette. You can do this same preparation with plain olive oil. I have, and most of the oil runs off before the potato browns up very much. The vinaigrette sticks around much better.
Bake at 400° for 40-50 minutes, until a sharp knife goes through the thickest slice without resistance.
Sprinkle the top with grated cheese. It doesn’t have to be Parmigiano Reggiano, but something hard like Romano or Parmesan is better than a soft cheese like cheddar or mozzarella.
Return to the oven, or place under the broiler, until the cheese is melted.
And that’s it.
Ingredients
- baking potatoes
- Italian dressing
- grated Parmigiano Reggiano cheese
Instructions
Slice the potatoes almost all the way through into half-inch slices. Leave enough connected that you can fan the slices out without the potato falling apart.
Brush with the dressing, making sure to get it down in between the slices. Bake at 400° for 40-50 minutes, until a sharp knife goes through the thickest slice without resistance.
Top with grated cheese, and return to the oven or place under the broiler until the cheese is melted.
