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Ingredients

8 medium potatoes

1/2 cup(s) butter, melted

2 teaspoon(s) salt

1/2 teaspoon(s) pepper

2/3 cup(s) shredded cheddar cheese

1/3 cup(s) shredded parmesan cheese

2 tablespoon(s) fresh minced chives

2 tablespoon(s) fresh minced sage

2 tablespoon(s) fresh minced thyme

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Directions

Preheat oven to 425°.
With a sharp knife, cut each potato crosswise into 1/8-in. slices, leaving slices attached at the bottom; fan potatoes slightly and place in a greased 13x9 inch baking dish.
In a small bowl, mix butter, salt and pepper
Drizzle over potatoes.
Bake, uncovered, 50-55 minutes or until potatoes are tender.
In a small bowl, toss cheeses with herbs; sprinkle over potatoes.
Bake about 5 minutes longer or until cheese is melted.

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Kitchen Tips

This style, also known as Hasselback (named after the hotel in Sweden where it originated), can be used for sweet potatoes, too.
A wooden spoon can help you avoid cutting through the bottom of the potatoes. Position the spoon alongside the potato, then cut carefully until the blade hits the handle.
For a crispier potato, use olive oil instead of butter.

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Nutrition Facts

1 potato: 318 calories, 15g fat (10g saturated fat), 43mg cholesterol, 797mg sodium, 39g carbohydrate (3g sugars, 4g fiber), 8g protein.