help with recipe ingredients

Diana B added 6 months ago

If you're baking the potatoes for a long time, I'd be inclined to use fresh bread crumbs, but I wouldn't put them on until you're about to pop the dish into the oven.

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Monita is a recipe tester for Food52.

added 6 months ago

Some recipes I've looked at do call for crumbs made from dry bread.

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bigpan added 6 months ago

Since the mashed potato is already done and you are simply re-heating and crisping, I would sprinkle with panko and a drizzle of butter. Heat until golden on top.

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