hasselback-potatoes by yourbrain


									                                                                                   Hasselback Potatoes
Ingredients                         Directions
4 (8 ounce) baking potatoes         Preheat the oven to 425 degrees F (220 degrees C).
2 tablespoons butter, melted
salt and pepper to taste            Peel the potatoes, and place in bowl of cold water to prevent browning. Place potatoes
2 tablespoons finely grated fresh   into a large wooden or metal spoon. Using a sharp knife, make slices across the potato
Romano cheese                       the short way about 1/8 to 1/4 inch apart, making sure to cut down to the lip of the spoon,
1 tablespoon seasoned dry bread     not all the way through the potato. The slices should stay connected at the bottom, and
crumbs                              the spoon helps keep the depth even. Return the potato to the bowl of water, and proceed
                                    with the remaining potatoes.

                                    When all of the potatoes are cut, place them cut side up in a shallow baking dish or small
                                    roasting pan. Drizzle with half of the butter, then season with salt and pepper.

                                    Bake for 35 to 40 minutes in the preheated oven. Remove from the oven, and drizzle with
                                    the remaining butter. Sprinkle Romano cheese and bread crumbs onto the tops of the
                                    potatoes, and season with a little more salt and pepper. Return to the oven, and bake for
                                    an additional 20 minutes, or until nicely browned.
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