Hasselback Potatoes

I got this idea from Cuisine at Home, but altered the recipe to produce a moister, cheesier version. This looks like a very fancy side dish, but is actually easy to do. Definately a unique way to serve potatoes.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 4  medium yukon gold potatoes
• 1⁄2 cup  seasoned bread crumbs (I use Parmesan flavored)
• 1⁄4 cup parmesan cheese or 1⁄4 cup asiago cheese, grated
• 1  tablespoon olive oil
• 1  teaspoon paprika
• 1⁄2 teaspoon salt
• 1⁄2 cup butter, melted (divided)

Directions

1. Preheat oven to 450 degrees F.
2. Spray a rectangular glass baking dish with cooking spray.
3. Prepare potatoes, peel and cut in half length wise and fan.
4. To fan potatoes, place cut side down and slice in 1/8 inch slices.
5. *Tip*Place a chopstick on each side to prevent slicing all the way through.
6. Place breadcrumbs, grated cheese, olive oil, paprika, and salt in a food processor and process until mixed.
7. Place potatoes in rectangular baking dish and open up fans.
8. Drizzle with 1/3 cup butter, set aside remaining butter.
9. Place breadcrumb mixture in a plate and with fans slightly open dip tops of potatoes in bread crumb mixture and return to baking dish.
10. Cover dish with foil and bake for 30 minutes, remove foil and drizzle with remaining butter and bake for an additional 10-15 minutes.
11. May drizzle with additional butter if needed.