- 4 russet potatoes
- 6 Tablespoons extra-virgin olive oil, divided
- 1 Teaspoon salt, divided
- 1/2 Teaspoon McCormick® Coarse Ground Black Pepper, divided
- 1/3 Cup panko bread crumbs
- 1/3 Cup grated Parmesan cheese
- 1/4 Cup shredded Cheddar cheese
- 1/2 Teaspoon McCormick® Garlic Powder
- 1/2 Teaspoon McCormick® Oregano Leaves
- 1/2 Teaspoon McCormick® Paprika
- 1/4 Teaspoon McCormick® Onion Powder
Step 1: Preheat oven to 450°F.
Step 2: Trim 1/4-inch from ends of 4 russet potatoes.
Step 3: Slice potatoes crosswise at 1/4-inch intervals, leaving bottom 1/4-inch of potato intact. (Need a foolproof method to achieve the Hasselback effect? Place a wooden spoon or pencil on either side of the potato to prevent your knife from cutting all the way through.)
Step 4: Gently rinse potatoes, being careful not to break apart. Place potatoes, cut-side down, on a microwave-safe plate and microwave about 10 to 12 minutes until slightly softened, turning potatoes halfway through cooking.
Step 5: Line large shallow baking pan with foil. Arrange potatoes, cut-side up, on baking sheet.
Step 6: Brush potatoes with 2 tablespoons of the olive oil. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
Step 7: Bake 30 minutes or until skin is crispy and potatoes are lightly browned.
Step 8: Meanwhile, mix remaining 4 tablespoons of olive oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, 1/3 cup panko, 1/3 cup Parmesan, 1/4 cup cheddar, 1/2 teaspoon garlic powder, 1/2 teaspoon oregano, 1/2 teaspoon paprika, and 1/4 teaspoon onion powder in small bowl.
Step 9: Remove potatoes from oven.
Step 10: Top potatoes with panko-cheese mixture, carefully pressing some of the mixture into cuts.
Step 11: Broil about 1 minute or until cheese is golden brown.