Iconic Bakery: Baked crumbed potatoes

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Baked Crumbed Potatoes
By Coletta Mullenhour from the “Bluffton Community Cookbook II”

6 medium potatoes, peeled and halved
½ c. Margarine, melted
1 c. fine dried bread crumbs
Salt and pepper

Wash and dry the potatoes. Dip in margarine, then crumbs, coating well. Repeat. Put on a shallow baking dish.

Add salt and pepper. Add any remaining margarine and crumbs on top. Bake at 350 degrees for 30 minutes. Turn over and bake 20-30 minutes more until golden brown.

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