HASSELBACK POTATOES

By akselden

Ingredients

• PREPARE:
• 4 medium Yukon gold potatoes,peeled, halved lengthwise, fanned
• PROCESS:
• 1/2 cup white bread crumbs
• 1/4 cup Parmesan cheese, grated
• 1 T. olive oil or melted butter
• 1 t. sweet paprika
• Salt to taste
• DRIZZLE POTATOES WITH:
• 2-3 T. olive oil

Preparation

Step 1

Preheat oven to 450°; oil a large glass baking dish. Prepare peeled, halved potatoes, placing each half side down, on a cutting board. Arrange two chopsticks on both sides of potato and thinly slice across. (The chopsticks keep you from cutting through the potato.) Process crumbs, cheese, a and seasonings in food processor; transfer to a shallow dish. Drizzle potatoes with oil, carefully bend to separate sections, then roll tops in crumb mixture. Arrange potatoes in baking dish, cover with foil, and bake 30 Min. Remove foil and continue baking until crumbs are brown and potatoes cooked, 15 more minutes.