I adore recipes that are easy to make but look difficult. This is one of those recipes. Hasselback Potatoes originated at the Hasselbacken restaurant in Stockholm, Sweeden. I have seen many recipes for these potatoes flying around Facebook and Pinterest for the last 6 months and I finally decided to create one of my own easy recipes for this type of potato.
After looking at several different recipes there were 2 ingredients that varied. The cheese inside the potato-I’ve seen anything from Parmesan to Cheddar and the topping. Toppings have varied from bread crumbs to more cheese and even heavy cream. For my initial try I used Parmesan inside and Cheddar for the topping.
Stuffing ideas: cheddar cheese, Fontina cheese, chipotle gouda cheese Toppings:bread crumbs, bacon bits, more cheese
- 2 large Russet potatoes
- 2 Tbs Butter
- 1/2 cup Parmesan cheese
- 2 tsp Olive Oil
- 1/4 cup Shredded Cheddar Cheese
- Coarse Sea Salt to taste
- Preheat the oven to 400 degrees.
- Scrub the potatoes.
- Place a potato between 2 wooden spoons to keep you from slicing through the potato.Slice the potatoes 3/4 of the way through (to the spoon handles).
- Run water between the slices in the potatoes to remove excess starch and allow for better fanning.
- Pat the potatoes dry.
- Slice the butter and the Parmesan cheese into thin slices.
- Alternate butter and Parmesan, stuffing them in between the potato slices.
- Season the potato with coarse sea salt.
- Drizzle the potato with olive oil.
- Bake at 400 degrees for 45 minutes.
- Remove potatoes from the oven and top with shredded cheddar cheese.
- Place back in the oven for 10-12 more minutes.
- Remove and serve.
I made this recipe one night when just my husband and I were home. We enjoyed the Hasselback Potatoes with a nice t-bone steak and some corn. We both enjoyed our potatoes, I topped mine off with sour cream. Next time I hope to try this with my favorite Boar’s Head Chipotle Gouda cheese for a bit of a kick.
I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!