source: recipe and photograph created by
Recipe Type: vegetable, side dish
Prep Time: 30 min
Cook Time: 45 min
8 russet baking potatoes
(6 to 8 ounces each)
5 tablespoons melted butter, divided
1/4 cup Parmesan cheese, grated
1/2 cup fine breadcrumbs
1 teaspoon paprika
Kosher salt, to taste
2 teaspoons fresh parsley, minced for garnish
Preheat oven to 450 degrees F.
Peel potatoes and place in bowl of cold water while each is being prepared to prevent
them from turning brown.
Cut and discard a thin lengthwise slice from the bottom of each potato so they will sit
flat on a cutting board. Place two long handled wooden spoons or chopsticks lengthwise on both sides
of potato to prevent knife from cutting entirely through. Holding chopsticks or spoons against
potato, make crosswise cuts 1/8 inch apart cutting down to chopsticks; slices should remain
connected at the bottom. Put in cold water and prepare another.
When ready to bake, drain them and pat dry. Place
cut side up in a shallow greased baking
pan, brush with 2 tablespoons melted butter.
In a food processor puree together cheese, breadcrumbs, paprika, salt and 1 tablespoon butter; spread on
top the potatoes pressing to adhere. Cover baking pan with foil and bake at 450 degrees
for 30 minutes. Remove foil and bake an additional 15 minutes. Remove from oven, drizzle
with the remaining 2 tablespoons melted butter, add parsley and serve.
recommendation: Pinot Gris;