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Hi, I’m Betty. Welcome to Betty’s Kitchen. Today, we’re making baked potato fans. I’m going to show you how to do it.
We’ll start out with two baking potatoes. Here they are, they’ve both been peeled and I’ve been working on this for a little bit. You can see, that’s what I; have worked on has been sliced into what will be our fans because with our fan this open, the best we can before we put it in the oven. So now we get the other one out, and what I’m going to do is dried off with paper towel and I will show to you how I got those slices. So you can handle it and then put it down in your cutting board. And if you will put a plastic spoon handle, that will allow you to start your slicing, make thin slices and you will not go all the way through because it will sliced by the spoon handle.
So just make thin slices, this one after the other, try to make them parallel. They don’t all have to be the same width, but it’s nice if you can get them with the same with, I’ll continue and do the rest of this potato and it will look like this one. And then I’ll go ahead with the recipe.
So we have our two baking potatoes that are peeled and sliced into slices that do not go all the way through, yeah, it’s pretty hard to do without having a guide like that, spoon handle. Just span them open a little bit if you can and they will probably open a little bit when you’re baking them anyway. But if you get them open now, then you can get some of this good stuff into them. And what we’re going to do is take one and one-half table spoons of butter which we have melted on the stove, actually I’ve had some of this here. Just go ahead and drizzle that over each one of these, so that you’re using all up. And by the way, you noticed that I have put these in a little baking dish, it’s a Pryex dish and I cover the bottom with aluminium foil just because we don’t want to clean up any mess and also, I did spray the bottom so that these would not stick. And if they did stick at all, it would be maybe have a nice brown color to them, it would help if you give them a little extra oil.
The next thing that I want to do is to add some herbs, and believe it or not, we still have herbs going drawn in our garden. Those might probably killed by the end of this because we’re going to get a frost that probably will take care of them, but I cut them back for winter about three weeks ago and they’ve all come back out so we have fresh sage and fresh parsley, fresh chives and fresh thyme here. What I want is just one tablespoon of mixed fresh herbs. If you have dried herbs, use one teaspoon. You can use any one of these or any combination of them, so that would be sage, parsley, chives or thyme—any or all. So let me just go away and try to make equal portions of these and come up with one tablespoon worth to put over the top of these.
I’ve minced all four of the herbs finely and put them in one tablespoon measure. And we’ll use one table spoon for the two potatoes, before we use that, I'm going to sprinkle with salt. So it will take about half-teaspoon of just regular salt, I use iodized salt, and you’ll just sprinkle it over the top kind of making it equal between the two potatoes. And when you’re finished with your salting, then you’re going to sprinkle your herbs. And if you want to try to open these fans a little bit so some of it can go down in, that will be nice. But the next step that I want to tell because I think I will work on this just a little bit, the next step is to put it right into the oven. It goes into a 425-degree over, and will bake for 50 minutes, then we’ll bring it out and we got more toppings for it.
I’ve got my two baking potatoes fairly evenly covered with the herbs, and I’ll tell you, if you picked it up in the bottom, then it will fan open more easily and that will allow you to get them down in. And I also went like this and picked up some more of that butter and salt, down on the bottom. So now they’re ready to go in the over at 425-degrees for 50 minutes.
Here are our baked potato fans so far, and you can see it get nice and crispy on the top, the bottom there is where I was trying to protect against having to clean up, it’s on that foil so it’s not a problem. The last two things that I’ve put on are going to be shredded sharp cheddar cheese and then I have some Italian Pepperino Romano Cheese. I’ve grated one tablespoon of the Romano Cheese that I’ll use and I’ve grated two tablespoons of the cheddar cheese. So we’re just going to put this over the top, a bit of cheddar on each one and it’s going to fall off but some more remain there on the top, anything that goes off will kind of get there on the bottom and you might get that as part of your treat as well. And that Romano should stick a little better because it’s very finely grated. I use just the kitchen grater, just something like this, because it had a wedge on it, and I just used the small portion and that gives you the fine shred to put on top of the coarser shred, which is actually fine and then add the cheddar cheese. So get both of those potatoes fixed up with their toppings of the two cheeses, we’re going to put them back in the over and they’ll be back in the over at the same temperature, 425 degrees, until this melts and it’s nice and round and yummy and ready to eat. And that will take maybe five to 10 minutes.
I’ve just got my finished bakes potato fans out of the oven, they’re all done and you can see it nice and crispy from that cheese and I’ve put one on the serving plate so you could see it a little closer up. If you dig down into it, you’ll see that it’s nice baked potato that’s done, that has all this flavour because we drizzled the butter and did the salt and the herbs in there, you’ll see herbs occasionally, and then those two kinds of cheeses on top.
So I think you’ll enjoy this dish. It will go with just about anything.