6 medium russet potatoes, peeled
125 ml butter, melted 1/2 cup
salt & pepper to taste
75 ml fine dry bread crumbs 1/3 cup
25 ml parmesan cheese, grated 2 tbsp
butter
Preheat oven to 400 F (200 C). Make crosswise slashes in each potato about 1/8 inch (.5 cm) apart, cutting only 3/4 of the way through. Arrange, uncut side down, in a well-buttered casserole and brush well with melted butter. Sprinkle with salt, pepper and bread crumbs; dust lightly with the cheese and dot with butter. Bake 35 to 40 minutes, or until tender, basting with water if the edges are browning too much.
Serves 6