INGREDIENTS:
4 (8 ounce) baking potatoes
2 tablespoons butter, melted
salt and pepper to taste
2 tablespoons grated fresh romano cheese
1 tablespoon seasoned dry bread crumbs
DIRECTIONS:
Preheat the oven to 425 degrees F
Peel the potatoes (optional)
Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes. Place them in a bowl of cold water to prevent browning.
Put the potatoes cut side up on a baking sheet and brush on half of the butter, then season with salt and pepper.
Bake for 35-40 minutes in the preheated oven.
Remove from the oven, and drizzle with remaining butter, making sure to get between all the slices.
Sprinkle Romano cheese and breadcrumbs onto the tops of the potatoes, and season with a little more salt and pepper.
Return to the oven and bake an additional 20 minutes, or until nicely browned.
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