Posted by: marthabernie | June 26, 2016


I have read that it’s easier not to cut through the potatoes if you place them on the bowl of a large wooden spoon.  The rim of the spoon keeps the knife from cutting all the way through.


Slice into each of 12 new potatoes at 1/8 inch intervals, cutting to but not through the bottom side.  Arrange, cut sides up, on a greased baking pan.  Brush with 2 tablespoons butter. Cover with foil; bake at 400 degrees F 45 minutes.  In a small bowl microwave a 5.2 oz package of semisoft cheese with garlic and herbs (such as Boursin) on 50 percent power for 20 seconds.  Place in a plastic bag; snip one corner.  Combine 2 tablespoons bread crumbs, 2 tablespoons Parmesan cheese, 1 tablespoon melted butter and 1 teaspoon chopped rosemary.  Uncover potatoes, cool slightly.  Using a butter knife, pry open layers of potato, pipe cheese between.  Sprinkle with bread crumb mixture.  Bake 10 to 15 minutes more until browned.  Sprinkle with lemon zest before serving.



  1. sounds delish!


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