TO OVEN BAKE: Peel potatoes if the skin is tough; otherwise scrub and rinse. Cut the potatoes into thin slices but not all the way through. Use the handle of a wooden spoon to prevent the knife from cutting all the way. Put the potatoes into a baking dish and slightly "fan-out" the slices. Sprinkle with salt and herbs then drizzle with butter. Bake potatoes at 425 degrees for about 5 minutes. Remove from the oven and sprinkle with cheeses. Bake potatoes for another 1 to 15 minutes until lightly browned, cheeses are melted and potatoes are soft inside. Check with a fork.
TO MICROWAVE BAKE: Prepare potates as above, place potatoes in a microwave safe dish or pan. Sprinkle with melted butter and chopped parsley, chives or sage. Microwave on HIGH for 1 minutes, rearranging the potatoes after 5 minutes. Let potatoes "rest" for 5 minutes. Sprinkle with cheeses. Microwave for another 4 to 6 minutes on HIGH power until cheeses are melted and potatoes are soft. Sprinkle with salt.
Serve with meat, fish or poultry dishes or as a main dish with a salad.
Calories per serving 235 Protein 5.6g Fat 8.8g Carbohydrates 33.2g Sodium 732mg
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