8 medium Yukon Gold potatoes, skin on, scrubbed
1/2 cup butter, room temperature
2 garlic cloves, chopped
1 1/2 cup grated aged cheddar cheese
1/4 cup grated Parmesan cheese
Salt and freshly ground pepper, to taste
About 1/2 cup whipping cream
2 tbsp. chopped chives, for garnish
Sour cream, for serving
Preheat oven to 425 degrees F. Line 9-inch x 13-inch baking dish with parchment paper.
Combine butter, garlic, 1/2 cup cheddar, Parmesan cheese, and salt and pepper. Set aside.
Without cutting all the way through, make 1/4-inch slices into the potato.
Spoon butter mixture onto potatoes and transfer to baking dish. Cover and bake until potatoes are just tender, about 1 hour to 1 hour and 10 minutes. Uncover and drizzle about 2 heaping tsp. whipping cream over top of each potato and then sprinkle with remaining 1 cup cheddar. Bake until potatoes are fork tender and cheese melts, about 15 to 20 minutes more.
Garnish with chives and serve with sour cream.
Yield: 8 servings.