Hasselback Potatoes are intriguingly appealing looking. First there’s all that crispy skin, with just a hint of the creamy potato flesh peeking out from underneath. Sure, it’s gilding the lily to add the melted cheese– but why not? Melted cheese makes everything look more enticing.
We can stop there if you like. But we’ve only talked about their good looks. Come on, people, I know you’re not that vacuous! You want depth in this relationship. You want to know that when you really get to know them, these golden treasures are as fabulous as they look.
4 medium Russet potatoes
2 tablespoons extra virgin olive oil
½ teaspoon salt
1/8 teaspoon black pepper
¼ cup grated Gruyere (or other cheese)
- Preheat the oven to 425°. Coat a baking sheet pan with cooking spray. Use a sharp knife to cut the potatoes deeply across in ¼-inch slices, taking care to not slice through the bottom of the potato.
- Combine the olive oil, salt and pepper. Brush about 1/3rd of it over the entire surface of each potato. Place the potatoes on the baking sheet and cook 30 minutes. Brush the potatoes with the remaining oil mixture and bake until the potatoes have spread open and are tender, about another 30 minutes. Sprinkle with the cheese and bake until the cheese is just melted, about 2 minutes. Serve immediately.
Makes 4 servings
Nutritional analysis for each serving: 256 calories, 7 g protein, 39 g carbohydrates, 3 g fiber, 9 g fat, 2 g saturated fat, 324 mg sodium
Barbara Bind says
Joanne Mosconi says
Looks absolutely delish!
Must try this recipe!