3 or 4 russet potatoes, washed, peeled and cut in half lengthwise

3 C chicken broth

1 T butter, melted

Preheat oven to 325- . Place potatoes in roasting pan cut side down and brush tops with melted butter. Pour chicken broth into pan until it reaches one-third of the way up on the potatoes.

Roast 45 minutes to an hour, until tops are brown.