Cheesey Baked Potatoes

[Ironhorse]

6-8 large potatoes (reds or Yukon Golds work really well for this), or enough potatoes to fill a 9"x13" glass casserole dish.
1/4 C Olive Oil
Coarse ground dried garlic (to taste)
3-4 T., or more, dried herbs of your choice (I just use the dried Italian Seasoning)
1 large, gal sized ziploc bag or sealed bowl.

1 Cup shredded cheddar cheese


Preheat oven to 375 degrees. Cut potatoes in bite sized pieces, don't peel them! Put potatoes, olive oil, herbs and garlic into the ziploc bag and seal shut. Shake it all up till all the potatoes are coated with the oil and herbs. More olive oil and herbs can be added.

Pour the mixture into a glass casserole dish. Cook in oven for 45 min to 1 hour, or until potatoes are tender and done (time will vary depending on ovens). I let mine get a little crispy on top. When potatoes are done, remove from oven and top with cheddar cheese. (Can add more or less cheese if desired). Put back in oven, just till cheese is melted. Serve with chicken, steak, pork, just about anything.

[Ironhorse]

Last night decided to make these, but used McCormicks - Grill Mates - Roasted Garlic and Herb instead for seasoning. Came out excellent!!! I used about 2 1/2 to 3 lbs of Red Potatoes.

Also cooked some boneless/skinless chicken breasts in foil packets in the oven at the same time. I used a little bit of bottled Italian salad dressing (to keep the chicken moist), then sprinkled on McCormicks - Grill Mates - Monterey Chicken seasoning, wrapped a couple of breasts, cut in half in each packet. Cooked them at the same temp as the potatoes, 375 degrees for 45 minutes. Both were ready at the same time. With a salad, it was a really good meal for a rainy night.