These are so good you could eat them as a main course. And so hearty, you probably should. Add more cheese, if you need. We barely resisted the urge to top with bacon.
- 3 medium to large russet potatoes
- 2-3 tbsp olive oil
- 1 tbsp bread crumbs
- 1/2 cup Swiss cheese
- 2 tbsp fresh chopped parsley
- salt/pepper to taste
Heat oven to 450. Wash potatoes and put on a cutting board. Place chopsticks on either side of the potatoes and then cut thin slices down the length of the potato, almost all the way through. The chopsticks should prevent you from slicing all the way through. Rinse the potatoes again, making sure to get in the cracks. Pat dry. Drizzle about a tablespoon of olive oil in the bottom of a roasting pan. Rub another tablespoon on each potato, forcing some oil into the slices. Roast the potatoes until tender, about 40-45 minutes. In a small bowl, mix cheese, about a teaspoon of olive oil, salt and pepper and breadcrumbs. When potatoes are done, push the filling into the top of each potato. Return to oven to melt cheese. Garnish with fresh parsley when done. Serve hot.