Thyme-Garlic Baked Potatoes

Just slit the top of each potato, tuck in thyme sprigs and garlic, and you've got a delicious side dish for beef, chicken, or fish.

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Thyme-Garlic Baked Potatoes
Makes: 4  servings Prep 15 mins Bake 450°F 50 mins


  • 2 teaspoons  butter or margarine
  • 2 teaspoons  olive oil
  • 3 slices garlic
  • 4 8 ounces  baking potatoes, scrubbed
  • 12 3-inch sprigs fresh thyme
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  freshly ground pepper


1. Heat oven to 450 degrees F.

2. Combine butter, oil and garlic in a microwave proof cup. Cover with plastic wrap and microwave on Medium-High 1 minute, until butter melts. Let stand, covered, 5 minutes; remove garlic.

3. Arrange one potato flat side down on a work surface. With a small, sharp knife, make four crosswise cuts into the top of potato, two thirds of the way through, being careful not to cut all the way through. Cut 3 sprigs of thyme into 1/2-inch pieces. Using the tip of the knife, divide and tuck pieces into each slit. Repeat process with remaining potatoes and thyme.

4. Transfer potatoes to a jelly-roll pan. Drizzle cut sides of potatoes with melted-butter mixture, and sprinkle with salt and pepper. Bake 50 to 55 minutes, until tender when pierced with a knife. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)220,
  • Fat, total(g)5,
  • chol.(mg)5,
  • sat. fat(g)2,
  • carb.(g)42,
  • fiber(g)4,
  • pro.(g)5,
  • sodium(mg)323,
  • Percent Daily Values are based on a 2,000 calorie diet
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