4 or 5 large (left whole and skins on) white or yukon gold potatoes boiled in salt water and drained
1 teaspoon each oregano, parsley, garlic powder, basil
salt, pepper to taste
Optional red pepper flakes or cayenne pepper
1/4 cup Romano cheese grated
1 cup shredded mozzarella and provolone combined
Italian flavored bread crumbs
1/4 cup melted butter
Drain the potatoes and leaving skins on place into a casserole dish. Smash the potatoes down leaving chunky. Drizzle evenly with olive oil all over the top of the potatoes around 4 tablespoon. Sprinkle evenly with spices, salt, pepper, grating cheese and mix until well combined.
Generously top with Italian bread crumbs, shredded cheeses and drizzle all over with melted butter.
Bake 10 minutes until the cheese melts or broil watching carefully if you want a crisper topping.
+claudia lamascolo author