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SCANDINAVIAN-STYLE POTATOES
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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Number of Servings: 0 |
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Ingredients: 163/5000 Pound(s) olive oil or melted butter 163/1250 Pound(s) grated parmesan cheese 1/2 white bread crumbs 4 medium Yukon gold potatoes 1/6 Ounce(s) paprika 2 Quart(s) to 3 Tablespoons olive oil |
Directions: Preheat oven to 450°; oil a large glass baking dish.
Peel and cut (in half lengthwise) potatoes.
Place each half, cut side down, on a cutting board.
Arrange two chopsticks on both sides of potato and thinly slice across the potato. (The chopsticks keep you from cutting through the potato.)
Process or mix together crumbs, cheese, 1 T. olive oil (or melted butter) and seasonings; transfer to a shallow dish.
Drizzle potatoes with 2 T. oil, carefully bend to separate sections of the potato; roll tops in crumb mixture.
Arrange potatoes in baking dish, cover with foil, and bake 30 minutes.
Remove foil and continue baking until crumbs are brown and potatoes are tender, about 15 to 20 minutes more.
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