Tuesday, February 16, 2010

Hasselback Potatoes

This is from a book called Essential Vegetarian. I usually end up just throwing cheese on until it looks good, because I really don't know what three ounces looks like.

4-6 potatoes
2 T butter, melted
1 c breadcrumbs (about 2 slices)
3 oz shredded cheddar cheese
sour cream

Preheat oven to 400 F.
Peel the potatoes and cut into halves or quarters. Make downward slices into each half, 1/4 inch or less apart, and stopping about 1/4 inch from cutting all the way through.
Lay the potato halves in a greased 2.5 quart pan. Brush potatoes with melted butter.
Bake 30 minutes.
Take pan from oven, sprinkle potatoes with cheese and breadcrumbs.
Bake 15 minutes more.
Sprinkle with paprika, serve hot with sour cream.

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