• The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter.
  • Start by scrubbing your potatoes good and clean.
  • Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. If you’re scared of cutting too far, a good technique is resting the potato in a wooden spoon. The spoon will actually prevent you from going all the way through!
  • Cut up your butter. Using super cold butter makes it easier to slice and to shove in the potato. I recommend sticking it in the freezer for bit.
  • Then do the same with the Parmigiano-Reggiano. No freezer tip for this one. It’s fine as is.
  • Next, open the potatoes’ crevices and shove the parmesan and butter, alternating between the two. Transfer them to a baking sheet and season with salt and pepper. (I skipped the pepper.) Drizzle a little olive oil on top of the potatoes and they’ll be good to go.
  • After they’re stuffed with butter and Parmigiano-Reggiano, you want to bake them at 400ºF for about 45 minutes to an hour. I found mine were done more at the hour mark.
  • When they’re done baking, you’re still a few minutes away from cheesy gloriousness!
  • First you have drizzle the heavy cream atop the potatoes …
  • And then add the shredded cheddar and bake for an addition 10-15 minutes.
  • Transfer them to your plate. Of course, you can serve them just like this. They’ll be amazing.


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