Parmesan-Crusted Petite Gourmets

• 2 tablespoons olive oil
• 8 Rocky Mountain Gourmet Fingerling Potatoes, cut in half lengthwise
• 1 cup Parmesan cheese, grated
• 1/2 cup Italian-style bread crumbs
• 3 tablespoons lemon juice

Preheat oven to 350 degrees. Pour oil into 15 x 10-inch baking pan, tilting to coat bottom with oil. Heat in oven 5 minutes. Arrange potatoes, cut side down in hot pan. Bake 15 minutes. Remove from oven; cool slightly.

In bowl, combine remaining ingredients; mix well. Turn potatoes over; spoon 1 tablespoon cheese mixture onto each potato half. Bake an additional 15 minutes or until cheese is lightly browned and potatoes are tender.

Recipe courtesy of the U.S. Potato Board.

Per serving: About XXX cal, X g pro, XX g carb, X g fat, 0 mg chol, XX mg sod, X g fiber.