Title: HASSELBACK POTATOES
  Categories: Potatoes
       Yield: 8 Servings
  
       8 md Baking potatoes
            Butter
            Salt
       3 tb Dried bread crumbs
            Parmesan cheese, grated
  
   Peel potatoes and place in large spoon.  Slice downwards at 1/4-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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