Italian Loaded Parmesan Potato Skins Recipe4 or 5 red potatoes
1 tablespoon each dried parsley, basil, oregano or more sprinkling evenly over the tops of potatoes
sprigs of fresh Rosemary
melted butter around 2 tablespoons
salt, pepper and cayenne pepper to taste
Italian flavored bread crumbs panko style
1 cup shredded mozzarella
Optional: chopped prosciutto
Directions continued:Boil potatoes with skins on for around 15 minutes or so (or microwave them for 4 or 5 minutes), still a little hard but fork can go into the skin. Drain and cool a few minutes when it's easier to handle. Slice into thick 1/2 inch thick slices leaving skins on. Place on a baking sheet and evenly coat all potatoes with herbs then drizzle all over with melted butter and olive oil. Sprinkle generously with Parmesan cheese salt and pepper to taste then sprinkle with bread crumbs.
Bake on a 400 degree hot oven until browned and crispy. When they first come out of the oven place the mozzarella and (if using prosciutto) on top. Put back into the oven and set it to broil. Broil until tops gets lightly browned and melted then serve.