- 2 lbs russet potatoes
- 6 tbsp salted butter
- 3-5 cloves garlic
- 1/2 tsp salt more if needed
- 1/4 cup shredded parmesan cheese more if needed
- 2 tbsp chopped parsley
Pre-heat oven to 425 degrees F.
Wash and scrub potatoes. Then using a knife, create slits on potatoes, but don't slit it all the way down and leaving the base of the potatoes unslit. Slits should be 1/4-1/8 inches apart from each other.
Mince garlic. In a small bowl, combine butter, salt and minced garlic. Pour miixture onto potatoes, and use a brush to get it into the slits as much as possible. Doing this will make the insides of the potatoes more flavorful.
Place potato on a baking sheet and bake for 55-65 minutes. The large the slits and the potatoes, the longer it will take to cook, so adjust accordingly.
Add shredded parmesan cheese and chopped parsley onto potatoes. Try to get the parmesan in between the slits as well. I like to serve with parmesan cheese and salt on the side so you can add more to taste. Enjoy!
Calories: 287kcal | Carbohydrates: 34g | Protein: 6g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 443mg | Potassium: 781mg | Fiber: 2g | Sugar: 1g | Vitamin A: 596IU | Vitamin C: 13mg | Calcium: 92mg | Iron: 2mg