Baked potatoes are cut into fan shapes, baked until crispy and topped with a delicious mixture of cheeses, garlic, butter and paprika. If you like potatoes, give this yummy recipe a try! Serve with a dollop of sour cream.
I just received a free trial issue to Cook's Country magazine. As I was flipping through, I saw a recipe for crispy baked potatoes topped with cheese. I had both cheese and russet potatoes on hand so I baked them for dinner.
You wash, then slice the potatoes crosswise at 1/4 inch intervals. Then you cook them in the microwave for 8 minutes. After the outside feels tender, you rub them with olive oil and salt and pepper. You pop them into a 450' oven and cook them until the skin is nice and crispy. While they bake, you mix together bread crumbs (from one slice of toasted bread crumbs or use canned crumbs), melted butter (4 T), shredded Monterey jack cheese (1/2 c), Parmesan (1/4 c), paprika (1 tsp.), garlic powder (1/2 tsp.) and salt and pepper. Once the potatoes come out of the oven, you press a good amount of the cheesy, bread crumb mixture on top and stick them under the broiler for 3 minutes until bubbly.
These are delicious!! Salty, crispy, cheesy... need I say more? I will definitely make these again. If you want the full recipe, let me know. I may just have to subscribe to yet another food magazine!
Recipe Source: April/May issue of Cook's Country