Recipe: Parmesan Crusted Potatoes with Macadamia Crumb.

½ cup macadamia nuts, coarsely chopped

3 tablespoons butter

1½ cups grated Parmesan cheese

2 tablespoons garlic and herb seasoning

2 teaspoons salt

Handful of flat-leaf parsley, chopped

Method

Preheat the oven to 220C.
Cut ½cm thick slits into the cut side of the potato in a crisscross pattern.
Place the butter in a shallow nonstick Dutch oven and place in the oven until melted, about 4 minutes.
Remove pan from oven and cool for a minute or two, then sprinkle with grated Parmesan, garlic, herb seasoning and salt. Place the potato halves cut side down in the pan.
Bake for about 25 minutes until the potatoes are tender and the Parmesan cheese has formed a golden crust on the bottom of the potatoes.
Remove from oven. Cool for 5 minutes, then use a spatula to loosen the potatoes and turn them over, crusty side up.
Sprinkle with chopped macadamia nuts and bake for another 4 to 6 minutes until the nuts are lightly toasted. When serving, sprinkle with chopped parsley.

NOTE. Cooling the potatoes slightly until the Parmesan on the bottom has set will make them easier to flip.