3 med. baking potatoes, scrubbed (1 1/2 lb.)
3/4 c. herb seasoned stuffing mix, crushed
1/2 - 1 tsp. dried herbs crushed (Italian herb seasoning, rosemary leaves or
fine herbs)
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. butter, melted

Preheat oven to 420. Lightly butter a jelly roll pan. Cut each potato lengthwise into eight equal wedges; set aside. In a shallow dish or pie plate, mix stuffing mix, herbs, salt and pepper. Dip each potato wedge into melted butter, then coat with crumb mixture. Place wedges on jelly roll pan. Pour remaining butter around wedges. Bake for 30 to 40 minutes or until fork tender.