Razor-Back Potatoes

Peel 6 to 8 oval potatoes. Make 1/4-inch cuts to fronts, 1/4-inch from bottom. Do not separate. In a shallow pan, put 1/2 cup of real butter and melt. Put the potatoes in the melted butter and coat. Sprinkle on some salt and white pepper. Make in hot oven  or 25 minutes, basting with butter every 10 minutes. Add 1/2 cup freshly-grated Parmesan cheese and 1/2 cup bread crumbs. Put a little in each slit, and cover the top. Put back into oven until it is lightly browned. Serve hot.

Donna Carr