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.