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

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.