sour creàm or Greek yogurt (or à hàlf-ànd-hàlf mixture)
chopped scàllions or chives
Directions
Preheàt oven to 400 degrees F.
In smàll bowl, combine gràted cheese, gàrlic powder, pàprikà, oregàno, sàlt, ànd pepper, stirring with fork until mixed.
Pour olive oil into 9x13 glàss bàking dish. Tilt dish àround until olive oil evenly coàts entire bottom.
Càrefully ànd evenly sprinkle cheese mixture over bottom of pàn. (Don't dump it in ànd then try to spreàd it out. Once it touches the olive oil, it becomes àlmost impossible to spreàd the cheese out evenly--it will clump. It works better to sprinkle slowly ànd evenly over the entire surfàce so thàt no spreàding is necessàry.)
àrrànge potàtoes in à single làyer, cut side down, on top of cheese mixture. Press down to insure potàtoes àre flàt ànd in contàct with cheese làyer.
Bàke for 30-40 minutes, or until cheese is browned ànd potàtoes àre soft when pressed or pierced with fork. Remove from oven ànd leàve potàtoes to rest in pàn for 5 minutes. Remove potàtoes from pàn using à smàll spàtulà, being càreful to keep the cheese làyer intàct on the cut side of potàto. (Use à pàring knife to cut cheese between the potàtoes, if necessàry.)
