6 baking potatoes
Cold water
1/2 stick butter, melted
1 tsp. basil
1 tsp. salt
2 tbsp. dried bread crumbs
1/2 c. shredded Mozzarella cheese

Peel potatoes and place in cold water. Place 1 potato at a time in the bowl of a wooden spoon on counter. Slice down at 1/8 inch intervals across potato. The bowl of spoon will prevent knife slicing all the way through. Return potato to cold water. When ready to roast, dry potatoes and place in greased 8 x 8 x 2 inch pan. Combine butter, basil and salt. Brush potatoes. Bake at 425 degrees for 35 minutes. Sprinkle with crumbs and cheese. Continue roasting until done, 10 to 20 minutes.