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

Preheat oven to 425 degrees. Lightly butter a 13 x 9 inch pan. Cut each potato lengthwise into 8 equal wedges. In a shallow dish mix stuffing, herbs, salt and pepper. Dip each potato wedge into the melted butter then coat with crumb mixture. Place in pan. Pour remaining butter around wedges. Bake 30 to 40 minutes until fork tender.