Recipe - Hasselback Potatoes

8 md Baking potatoes
Butter
Salt
3 tablespoon Dried bread crumbs
Parmesan cheese, grated

Peel potatoes and place in large spoon. Slice downwards at 1/4inch
intervals. The spoon will prevent cutting all the way through the potato.
As you work, put potatoes in cold, salted water.

Drain potatoes and pat dry. Put potatoes, cutside up, in large buttered
baking dish. Baste with butter. Sprinkle with salt. Bake 30 minutes in
425degree oven.

Baste with remaining butter and sprinkle crumbs over each potato. Bake 15
minutes longer or until golden and tender. Add cheese five minutes before
potatoes are done.

From 'If It Tastes Good, Who Cares?' by Pam Girard. Christie Aspegren,
September 93 Round Robin.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini