Oven Chipped Potatoes

Oven Chipped Potatoes Peggy Peterson

4 large potatoes (do not peel)

1/3 cup butter melted

1 Tbsp. grated onion

1 tsp. salt

1/8 tsp. pepper

1 Tbsp. parsley

1/2 tsp. thyme

1 1/2 cups shredded cheddar cheese

Layer potatoes in 13 x 9 x 2 pan. Brush with butter, onion, salt and pepper. Bake 45 minutes at 375 degrees or until tender. Sprinkle with parsley, thyme and cheese. Bake 15 minutes more.