These eye-catching fanned potatoes taste as good as they look.
6 large yellow potatoes (3 lb/1.4 kg)
1/2 cup (125 mL) butter, melted
1 tbsp (15 mL) finely chopped fresh rosemary
1/4 tsp (1 mL) each salt and pepper
3/4 cup (175 mL) crumbled Gorgonzola cheese
4 slices bacon, cooked and crumbled
Preheat oven to 425°F (220°C). Cut slits crosswise into potatoes from one end to the other, about 1/8-inch (3 mm) apart, and stopping before you cut all the way through, about 1/4-inch (5 mm) from bottom, to create a potato fan.
Place potatoes on parchment paper–lined baking sheet. Separate slits, brushing with half of the butter and sprinkling with rosemary; season with salt and pepper. Bake for about 30 minutes or until potatoes start to open up. Brush remaining butter into slits; bake for 20 to 25 minutes or until potatoes are just tender.
Sprinkle Gorgonzola into slits; bake for about 10 minutes or until potatoes are tender and cheese melts. Sprinkle with bacon.
Substitute finely chopped cooked pancetta for bacon if desired.
Yukon Gold and Russet potatoes also work well for these potatoes.
This classic, one-pan meal is perfect for those nights when you want to treat your family to something delicious and hearty without the big cleanup. For added creaminess, add a generous dollop of sour cream!