Description
Simple and incredibly delicious oven-baked potatoes with a cheesy, herbaceous topping. These ‘Crack Potatoes’ are addictive and perfect as a side dish or appetizer.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
- 1/2 cup unsalted butter, melted
- 1/4 cup milk
- 1/4 cup chopped fresh chives, divided
- 1/4 cup chopped fresh parsley, divided
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt, to taste
- Black pepper, to taste
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup sour cream (optional)
- 1/4 teaspoon smoked paprika (optional)
Instructions
- 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2. In a large bowl, combine cubed potatoes, melted butter, milk, half of the chives, half of the parsley, garlic powder, onion powder, salt, and pepper. Toss to coat evenly.
- 3. Spread potatoes in a single layer on the prepared baking sheet.
- 4. Bake for 20-25 minutes, or until tender and lightly browned.
- 5. While potatoes bake, in a separate bowl, combine cheddar cheese, Monterey Jack cheese, remaining chives, remaining parsley, sour cream (if using), and smoked paprika (if using).
- 6. Remove potatoes from oven. Sprinkle cheese mixture evenly over hot potatoes.
- 7. Return to oven for 5-7 minutes, or until cheese is melted and bubbly.
- 8. Let cool slightly before serving.
Notes
Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until heated through and cheese is melted.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 300mg
- Fat: 25g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g