Cheesy Hasselback Potatoes
I have been eyeballing hasselback potato recipes probably for years. They look so pretty! And you can stuff them with just about anything - there are a million variations out there.
I was looking for a good baked potato to accompany some tasty steaks recently, and decided to finally give this one a try.
These are very simple to prep; make sure to use some chopsticks or wooden spoons on either side of the potatoes as you cut the slices, to be sure you don't cut all the way through and then just make even slices as you go and voila!
I personally had some issues with getting these baked through, which surprised me considering they are baked at 450 degrees for over an hour - but mine ended up needing about an hour and 20 minutes and even then some were a little firm in the very center of the potato. I think that if I make these again, I will do the first 30-40 minutes with them individually foil wrapped to allow that hot air to circulate better and bake them through in the middle, then open up the foil for the remaining time to allow them to crisp up!
Cheesy Hasselback Potatoes from Dinner at the Zoo
6 medium russet potatoes, scrubbed
1/4 cup olive oil
1/4 cup butter melted
salt and pepper to taste
4-8 slices thin cut cheddar cheese cut into 1 inch squares
Optional: crumbled bacon, sour cream, etc.
- Preheat oven to 450 degrees.
- Line a baking sheet with foil and then spray the foil with non-stick baking spray.
- Prepare potatoes by placing them between 2 chopsticks or wooden spoons and slicing through evenly (about 1/8" apart), but not all the way through the bottom.
- Lay potatoes on the prepared baking sheet.
- Whisk the butter and olive oil together, with about 1/2 tsp each salt and pepper (more / less to your tastes). Use a pastry brush to spread the butter / oil spread all over each potato, be sure to get all the way in between the slices as well.
- Bake in the preheated oven for 60-70 minutes, until potatoes are tender and cooked through, and crisped on the outside.
- Insert the prepared cheese slices into each slit, then pop back in the oven for 3-5 minutes to allow cheese to melt.
- Top as desired - with sour cream, crumbled bacon, green onions, etc.
- Serve immediately and enjoy!