- 4 Small baking potatoes
- 1/4 cup Sun-Dried Tomato Vinaigrette Dressing, divided (or your favorite Italian dressing)
- 2 TBS Shredded Parmesan Cheese or Shredded Cheddar Cheese
PREHEAT oven to 375. Scrub potatoes thoroughly with brush; pat dry. Make 7-9 diagonal slices across tops of potatoes about 3/4 of the way through, being careful to not cut all of the way through to the bottoms of potatoes. (See picture)
PLACE potatoes on lightly greased baking sheet. While slightly spreading potatoes apart to open up the slices, drizzle each potato with 1 TBS of the dressing. Bake 1 hour or until potatoes are cooked through.
PLACE hot potatoes on serving dish and sprinkle each with 1/2 TBS of the cheese.
