Grandmas famous potato trick

Ingredients

• 8 pieces Russet Potatoes (medium size, scrubbed clean)
• 2 tablespoons Olive Oil (for coating potatoes)
• 1 teaspoon Freshly Cracked Black Pepper (freshly cracked for best flavor)
• 1 teaspoon Sea Salt (coarse sea salt)
• 2 tablespoons Unsalted Butter (softened, divided into 8 small knobs)
• 2 cups Sharp Cheddar Cheese (shredded; generous clump per potato)

Instructions

1. Split and Oil the Potatoes

   Place each potato on a cutting board, cut it lengthwise into two equal halves, then drizzle and rub 2 Tbsp olive oil over the cut surfaces until evenly coated.

   Time: PT5M

2. Season the Potatoes

   Sprinkle 1 tsp freshly cracked black pepper and 1 tsp sea salt over the oiled potato halves, turning them to season both cut sides.

   Time: PT3M

3. Prepare Butter and Cheese Beds

   Lay the baking sheet on the counter. Evenly space 8 small knobs of butter (about ¼ Tbsp each) along the sheet. On top of each butter knob, place a generous clump (≈¼ cup) of shredded sharp cheddar cheese.

   Time: PT5M

4. Arrange Potatoes on the Sheet

   Place each potato half face‑down (cut side touching the cheese) onto the cheese‑and‑butter beds, one per knob.

   Time: PT2M

5. Bake

   Slide the sheet into a pre‑heated oven set to 425°F and bake for 30 minutes, or until the skins are golden‑brown and crispy and the cheese is melted and bubbling.

   Time: PT30M

   Temperature: 425°F

6. Rest and Serve

   Remove the sheet from the oven, let the potatoes rest for 3 minutes, then serve hot. Optionally garnish with fresh herbs.

   Time: PT3M

Nutrition Facts

Calories

300

Protein

8 g

Carbohydrates

35 g

Fat

12 g

Fiber

3 g