Preheat the oven to 425 degrees F (220 degrees C).
Peel potatoes and place in a bowl of cold water to prevent browning.
One at a time, dry potatoes and place in a large wooden or metal serving spoon. Using a sharp knife, slice potato crosswise at 1/8-inch intervals, cutting until the knife touches the spoon, being careful not to cut all the way through so the potato stays intact.
Arrange potatoes cut-side up in a shallow baking dish or small roasting pan. Drizzle with 1/2 of the melted butter, then season with salt and pepper.
Bake in the preheated oven for 35 to 40 minutes; drizzle with remaining butter and sprinkle Romano cheese and bread crumbs on top. Season with a little more salt and pepper and bake until nicely browned, about 20 minutes. Yields four servings.