JudyDawns "Country Potatoes"

[tarasis]

Judy notes that this recipe is "from my recipe card collection Quick, Light & Delicious."

You take 1 very large potato for 2 servings, peeled or unpeeled.  I hadn't peeled that lot but they do brown a lot more without the skins. Cut each potato in half lengthwise then cut each half diagonally into 5mm thick slices, keeping the slices together.  Using an egg lifter, place each half onto a sprayed baking sheet. Press lightly with your fingers to 'fan' the slices.
Ingredients per full potato - 1 tsp melted margarine or butter. 1/4 tsp oil, 1 tspn shredded basil or parsley, 1 tblspn fresh breadcrumbs, 1 tblspn grated parmesan.
In a small bowl combine the margarine, oil and basil/parsley.  Mix well and brush evenly over potatoes. Bake for 30 mins in a 200oC preheated oven.
In a second small bowl, combine breadcrumbs, parmesan cheese and drizzle of water (only about 1/8th tspn for 2 potatoes). Mix well and sprinkle evenly over the now almost cooked potatoes.  Continue baking until browned and tender, about 10-15 mins.

I made these tonight for me and my missus, she really enjoyed it and I liked it though I wish it was a bit softer; more like a baked potato.

[Cornish Cream]

I had forgotten about this recipe but used it tonight to accompany our supper.Thanks JD,DH and DS loved them  

[tarasis]

Reminds me, I must try it again. It's been nearly a year since last I made it (yikes)