Diva Tasting: Hassleback Potatoes…

Hassleback Potatoes


4 (8 Ounce) Baking Potatoes

3 Tablespoons Butter, Melted

Salt And Pepper To Taste

2 Tablespoons Finely Grated Fresh Romano Cheese

2 Tablespoon Seasoned Dry Bread Crumbs


Step 1 Preheat the oven to 425 degrees F (220 degrees C).

Step 2 place potatoes in bowl of cold water to prevent browning. Place potatoes into a large wooden or metal cutting board. Using a sharp knife, make slices across the potato the short way about 1/8 to 1/4 inch apart, making sure to cut down to about ¼ inch of the bottom of the potato, not all the way through the potato. The slices should stay connected at the bottom. Return the potato to the bowl of water, and proceed with the remaining potatoes.

Step 3 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.

Step 4 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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