Decorative Baked Potatoes with Sage Red Pepper
Elevate your side dish game with these stunning Decorative Baked Potatoes with Sage Red Pepper, the perfect blend of visual appeal and irresistible flavor! Featuring tender russet potatoes sliced Hasselback-style, this recipe is infused with aromatic sage, roasted red bell pepper, and a savory garlic-butter drizzle for a truly gourmet touch. A crispy Parmesan crust adds a delightful texture, while the vibrant herbal and pepper notes create a harmonious balance. Perfect for holidays or elegant gatherings, these baked potatoes are as easy to make as they are dazzling to present. Garnished with fresh parsley, they’re a feast for both the eyes and the taste buds. Ready in just over an hour, this recipe is a must-try for anyone seeking a creative twist on classic baked potatoes.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 3 tablespoons olive oil
- 8 fresh sage leaves
- 1 red bell pepper
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 cup grated Parmesan cheese
- 2 tablespoons chopped parsley (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Wash the potatoes thoroughly and pat them dry. Using a sharp knife, slice thin slits ⅛-inch apart across each potato, making sure not to cut all the way through. Place a wooden spoon on either side of the potato to prevent the knife from cutting completely through.
Drizzle 2 tablespoons of olive oil over the potatoes, ensuring it gets into the slits. Sprinkle with sea salt and black pepper. Place the potatoes on the prepared baking sheet, slit side up.
Thinly slice the red bell pepper and insert a small piece into a few of the potato slits for a pop of color. Insert whole sage leaves into other slits, distributing them evenly.
Place the tray in the oven and bake for 45 minutes.
While the potatoes are baking, melt the butter in a small skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Remove from heat and mix in the remaining 1 tablespoon of olive oil.
After 45 minutes, remove the potatoes from the oven and brush them generously with the garlic-butter mixture, ensuring the slits get coated. Sprinkle the grated Parmesan cheese over the top of each potato.
Return the potatoes to the oven and bake for an additional 15 minutes, or until the edges are crispy and golden and the potatoes are tender when pierced with a fork.
Remove the potatoes from the oven and let them cool for 5 minutes. Garnish with chopped parsley if desired and serve warm.
Nutrition Facts
Calories |
1888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.9 g | 96% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 2766 mg | 120% | |
| Total Carbohydrate | 270.0 g | 98% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 13.0 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 427 mg | 33% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 6778 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
