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Crumb-Coated Potato Halves Recipe
Crumb-Coated Potato Halves Recipe photo by Taste of Home

Crumb-Coated Potato Halves Recipe

Publisher Photo
Dressing up potatoes is a snap with this easy method. What I like best about the recipe is that I can pop the baking dish of coated potatoes into the oven at the same time as my meat loaf. It's a great side dish with roasts, poultry and pork chops as well. -Shirley Leister, West Chester, Pennsylvania
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES: 6 servings

Ingredients

  • 1/2 cup seasoned bread crumbs
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 large potatoes, peeled and halved
  • 2 tablespoons butter, melted

Nutritional Facts

1 serving (1-1/3 each) equals 154 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 578 mg sodium, 26 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. In a shallow bowl, combine the bread crumbs, paprika, salt and pepper. Brush potatoes with butter; roll in crumb mixture until coated.
  2. Place in a greased 13-in. x 9-in. baking pan. Cover and bake at 350° for 1 hour or until tender. Yield: 6 servings.
Originally published as Crumb-Coated Potato Halves in Taste of Home February/March 1998, p31

Nutritional Facts

1 serving (1-1/3 each) equals 154 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 578 mg sodium, 26 g carbohydrate, 2 g fiber, 3 g protein.

Reviews for Crumb-Coated Potato Halves

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 26, 2013

If you're in a hurry or worried about time, partially cook your potato halves in the microwave. That will give you a head start.

MY REVIEW
Reviewed Jul. 25, 2013

we love potatoes at my home and this one is a keeper. it is easy to make and can be popped in the oven while dinner is being finished.

i like that fact that it is an easy quick and yummy side side to any meal.

MY REVIEW
Reviewed Nov. 5, 2012

My large potatoes must have been too large, because they took almost 2 hours to bake. Next time I will raise oven temp to 375 or 400. I might also skip the Italian seasoning and use some Parmesan instead. Not a bad recipe, but needs some adjusting. Very easy!

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