Hasselback Potatoes from allrecipes.com


  • 4 (8 ounce) baking potatoes
  • 2 tablespoons butter, melted
  • salt and pepper to taste
  • 2 tablespoons finely grated fresh Romano cheese
  • 1 tablespoon seasoned dry bread crumbs



  1. Gather the ingredients. Preheat the oven to 425.


  1. Peel potatoes and place in a bowl of cold water to prevent browning.
  2. One at a time, dry potatoes and place a chopstick on either side.  Using a sharp knife, slice potato crosswise at 1/8-inch intervals, cutting until the knife touches the chopstick, being careful not to cut all the way through so the potato stays intact.
  3. Arrange potatoes cut-side up in a shallow baking dish or small roasting pan. Drizzle with 1/2 of the melted butter, then season with salt and pepper.
  4. Bake in the preheated oven for 35 to 40 minutes; drizzle with remaining butter and sprinkle Romano cheese and bread crumbs on top. Season with a little more salt and pepper and bake until nicely browned, about 20 minutes.

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