Recipe courtesy of Rocco DiSpirito
Potato with Mozzarella
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 740
- Total Fat
- 30
- Saturated Fat
- 9
- Carbohydrates
- 96
- Dietary Fiber
- 7
- Sugar
- 5
- Protein
- 24
- Cholesterol
- 34
- Sodium
- 1109
- Total: 1 hr 35 min
- Prep: 30 min
- Cook: 1 hr 5 min
Ingredients
2 cups bread crumbs
1/2 cup olive oil
Salt and pepper
5 pounds baking potatoes, like russets
2 cups shredded mozzarella
1/4 cup grated Parmesan
Directions
- Preheat oven to 350 degrees.
- In a small bowl, mix bread crumbs, olive oil, and a pinch of salt and pepper.
- Peel potatoes and cut in fourths lengthwise. Cover potatoes generously with bread crumb mixture and place slices on thin sheet pan.
- Place potatoes in the oven and cook for 1 hour. Remove potatoes from the oven and sprinkle shredded mozzarella and grated Parmesan on top of the potatoes and place back in the oven for 5 minutes or until cheese is melted and golden brown.