Ingredients

4 (6 oz.) Russet potatoes

1 tsp. thyme

1 tsp. basil

1 tsp. chicken bouillon granules

1/2 tsp. instant minced onion

1/4 tsp. garlic powder

1/4 tsp. pepper

4 tsp. butter or margarine

Method

Cut unpeeled potatoes crosswise in 1/4 inch thick slices, cutting to but not quite through bottom of potato.

Arrange potatoes, spoke fashion, in a 10 inch pie plate.

In a small bowl, combine all ingredients, except butter.

Mix well.

Carefully spoon herb mixture between potato slices.

Spoon any remaining herb mixture atop potatoes.

Dot each potato with 1 teaspoon butter.

Microwave at full power (high) for 11 to 13 minutes or until almost tender in centers, rearranging potatoes once.

Cover pie plate with foil.

Let stand, covered, 5 minutes.

Cooks Comments and Tips

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