By Micki Brown
4 medium-large red potatoes
4 tbsp grass-fed butter
4 tsp dried minced garlic
4 ounces sharp cheddar cheese
Sea salt and black pepper to taste
Preheat oven to 425 degrees
Slice the potatoes until there is only a ¼ inch or so still attached at the bottom. Each slice should be about 1/8 to ¼ of an inch thick. To make it easier to not slice all the way through, place a pair of wooden chopsticks or wooden spoons on the countertop at the sides of the potatoes. The chop sticks will stop the knife from going all of the way through. ENJOY!
Carefully place the garlic between the slices of potato. Rub butter all over each potato. Sprinkle with salt and pepper.
Place them on a shallow baking pan and cook in the oven for 30-45 minutes. Remove and add more butter – baste, and get some of the butter between the slices as well. Place them back in the oven and bake for another 45 minutes or until the potatoes are tender throughout and are crispy on the outside.
Garnish with sour cream and chives if desired.