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serves 2
2 medium-sized baking potatoes
3 Tbsp. melted butter
Salt
1 Tbsp. grated Parmesan cheese(canned is most tolerated) or
2 Tbsp. grated Mozzarella cheese (see note)
2 Tbsp. dry bread crumbs (IC friendly)
extra butter
Preheat the oven to 425 degrees F. Peel the potatoes. Carefully make slices across the potatoes, cutting only about three-quarters of the way through the potatoes. Leave the bottom half inch or so of the potato uncut. Make many thin cuts, one about every 1/8 inch. Place the potatoes uncut side down in a buttered baking dish. Pour the melted butter over the potatoes, allowing it to run between the slices. Sprinkle with salt.
Bake uncovered for 20 minutes at 425 degrees F. With a brush, brush the potatoes with the butter in the pan. Bake another 20 minutes and brush the potatoes again with butter. Sprinkle potatoes with crumbs and cheese. Bake another 5 minutes. Remove and allow to cool 5 minutes before serving.
2 medium-sized baking potatoes
3 Tbsp. melted butter
Salt
1 Tbsp. grated Parmesan cheese(canned is most tolerated) or
2 Tbsp. grated Mozzarella cheese (see note)
2 Tbsp. dry bread crumbs (IC friendly)
extra butter
Preheat the oven to 425 degrees F. Peel the potatoes. Carefully make slices across the potatoes, cutting only about three-quarters of the way through the potatoes. Leave the bottom half inch or so of the potato uncut. Make many thin cuts, one about every 1/8 inch. Place the potatoes uncut side down in a buttered baking dish. Pour the melted butter over the potatoes, allowing it to run between the slices. Sprinkle with salt.
Bake uncovered for 20 minutes at 425 degrees F. With a brush, brush the potatoes with the butter in the pan. Bake another 20 minutes and brush the potatoes again with butter. Sprinkle potatoes with crumbs and cheese. Bake another 5 minutes. Remove and allow to cool 5 minutes before serving.
