Print
Easy Recipes-Hasselback Potatoes
Stuffing ideas: cheddar cheese, Fontina cheese, chipotle gouda cheese
Toppings:bread crumbs, bacon bits, more cheese
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2 potatoes
Author cindy
-
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.