Yields: 4 Servings
4 baking potatoes
1/4 cup grated Parmesan Cheese
1/3 cup dry seasoned bread crumbs
3 tablespoons butter melted
1/4 cup Parsley
1/2 teaspoon Salt
1/4 teaspoon Pepper
Sour cream
Preheat oven to 450 degrees.
Peel potatoes; cut or peel a small slice from the bottom of each potato (to prevent rolling).
Place a long chopstick or skewer on each side of potato; cut each potato crosswise making 1/8-inch thick slices (chopsticks will prevent slices from cutting entirely through potato).
Brush potatoes with melted butter; combine remaining butter with cheese and breadcrumbs. Sprinkle cheese crumbs on top of each potato; cover and bake 45 minutes.
Remove cover, bake 20-30 minutes longer or until tender and browned (may increase heat to 425 degrees during last 20-30 minutes for a more golden crust).
Combine parsley, salt and pepper and sprinkle over the potatoes. Serve with sour cream for topping.
4 baking potatoes
1/4 cup grated Parmesan Cheese
1/3 cup dry seasoned bread crumbs
3 tablespoons butter melted
1/4 cup Parsley
1/2 teaspoon Salt
1/4 teaspoon Pepper
Sour cream
Preheat oven to 450 degrees.
Peel potatoes; cut or peel a small slice from the bottom of each potato (to prevent rolling).
Place a long chopstick or skewer on each side of potato; cut each potato crosswise making 1/8-inch thick slices (chopsticks will prevent slices from cutting entirely through potato).
Brush potatoes with melted butter; combine remaining butter with cheese and breadcrumbs. Sprinkle cheese crumbs on top of each potato; cover and bake 45 minutes.
Remove cover, bake 20-30 minutes longer or until tender and browned (may increase heat to 425 degrees during last 20-30 minutes for a more golden crust).
Combine parsley, salt and pepper and sprinkle over the potatoes. Serve with sour cream for topping.
via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/52375-hasselback-potatoes.html
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