Place potatoes, cut side up, on a baking sheet, and sprinkle generously with onion powder, pepper, and garlic powder. Bake the potatoes for 20 minutes, then remove them from the oven and sprinkle generously with parmesan cheese, and then grated cheddar, spray again with the butter and bake until all the cheese is melted and gooey, about 10-15 minutes.
Remove from the oven and serve hot!
Inspired by: The Food Network's Robert Irvine
Ingredients
- 6 medium baking potatoes (8 to10 ounces each)
- 1 ounce lemon juice
- 1/3 cup butter, melted
- 1 tablespoon chopped fresh parsley
- 2 teaspoons sea or kosher salt
- 1 teaspoon ground black pepper
- 1 cup finely grated mixed Parmesan, gruyere and double Gloucester cheese
Directions
Preheat the oven to 400 degrees F.
Peel all the potatoes and, as you peel them, put them in a large container with 1 gallon water and the lemon juice to keep them from browning. Once they are all peeled, remove them from the water and pat dry. Then slice the potatoes about 1/4-inch apart and about three-quarters of the way through to create a series of uniform slices so that they are still joined together at the bottom. This should create a fan type finish to the potatoes.
Next, using a whisk, blend the butter, parsley, salt and pepper. Make sure to mix well. Dunk the potatoes into the butter mixture, making sure that the slits in the potato soak up the mixture as well. Place the potatoes on a baking sheet and bake for 20 minutes.
After 20 minutes, remove the potatoes, drizzle with any remaining butter and top with the cheese mixture. Bake the potatoes until the cheese is melted, an additional 10 to 15 minutes. Once melted, remove the potatoes and serve.
