Hasselback potatoes
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | mediums | Baking potatoes |
| Butter | ||
| Salt | ||
| 3 | tablespoons | Dried bread crumbs |
| Parmesan cheese, grated | ||
Directions
Peel potatoes and place in large spoon. Slice downwards at ¼-inch intervals. The spoon will prevent cutting all the way through the potato. As you work, put potatoes in cold, salted water.
Drain potatoes and pat dry. Put potatoes, cut-side up, in large buttered baking dish. Baste with butter. Sprinkle with salt. Bake 30 minutes in 425-degree oven.
Baste with remaining butter and sprinkle crumbs over each potato.
Bake 15 minutes longer or until golden and tender. Add cheese five minutes before potatoes are done.
From 'If It Tastes Good, Who Cares?' by Pam Girard. Christie Aspegren, September 93 Round Robin.
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