Ingredients
20 medium potatoes, peeled
2 teaspoons salt
60 g butter, melted
14-12 cup parmesan cheese, grated
2 tablespoons breadcrumbs
Method
Sources
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Recipe1M+
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Recipe1M+
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Reusable food wraps — cheese storage, bread wrapping, bowl covering
Premium bread machine — dual kneading blades, rectangular loaf
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Reusable food wraps — cheese storage, bread wrapping, bowl covering
Premium bread machine — dual kneading blades, rectangular loaf
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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slice potatoes at 5 mm intervals through the center.don't cut all the way through. place potatoes cut side up in a greased baking pan. sprinkle with salt and brush with melted butter. bake at 220 c for about 45 min or till the potatoes are tender,brushing with butter. sprinkle with parmesan and breadcrumbs and bake for another 10 minute.