Razorback potatoes

6 Servings

Ingredients

Quantity Ingredient
6 Baking potatoes, 3 inches long
Salt and pepper, to taste
½ cup Butter or margarine
½ cup Grated Parmesan cheese
⅓ cup Dry bread crumbs
Paprika, as garnish

Directions

Preheat oven to 450. Generously grease a large shallow baking dish; set aside. Peel potatoes to a uniform size. Starting at one end, cut ¼ inch slices without cutting all the way through to the bottom(slices will fan out slightly). Place potatoes in baking dish, cut-edge up. Sprinkle with salt and pepper to taste. Dot with butter. Bake for 20 minutes, basting occasionally with butter from bottom of dish. Meanwhile, in a small bowl, mix parmesan cheese and bread crumbs. Remove the potatoes from oven.

Sprinkle cheese-bread crumb mixture between potato slices and over top.

Bake 25-30 minutes longer without basting, or until golden brown and tender. Sprinkle with paprika. Serves 6.

Posted to EAT-L Digest 17 Feb 97 by Pam and KerryAnn Cobb <priss@...> on Feb 18, 1997.

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