Directions:
Preheat your oven to 180°C/360°F. Place the potatoes on a cutting board and place two kitchen utensils on either side of the potato. Using a sharp knife, make deep vertical cuts, but do not cut all the way through the potato.
In a small bowl, mix 2 tbsp olive oil with a pinch of salt.
Place the potatoes in the pan cut side up. Brush with the olive oil mixture.
Bake for 25 minutes.
Place garlic cloves on cutting board, add rosemary and thyme and chop finely.
Place mixture in a small bowl, add 3 tablespoons olive oil, salt and pepper and toss well. Brush potatoes with herbs, making sure each potato is evenly coated.
Place a slice of cheese in each potato cup.
Bake for another 20 minutes.
Accordion potatoes are best served when crispy. Leftovers can be refrigerated (in an airtight container) for up to 5 days. To reheat, heat in a 425°F oven until heated through.
I don’t think I’d ever get tired of eating this. It’s that good
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