Golden brown chive roast potatoes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Potatoes |
| ¼ | cup | Butter, melted |
| ½ | teaspoon | Salt |
| 4 | teaspoons | Chives, chopped |
| ½ | cup | Parmesan |
| 3 | tablespoons | Bread crumbs |
Directions
Preheat oven to 350. Peel potatoes and place in cold water. Then dry thoroughly and a thin slice off the long side of each potato so it can sit flat. With a sharp knife, cut vertical slits from the top almost to the bottom of each potato. Dip cut potatoes in melted butter and sprinkle with salt. Bake on a foil covered baking sheet for 1½ hours basting with the remaining butter. In the last 15 minutes, combine the chives, cheese and crumbs and stuff them into the slits in the potatoes, to form a topping.