Hasselback Potatoes
Recipe type: Vegetables
Cuisine: Swedish
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
Hasselback Potatoes are crisp on the outside, soft on the inside, stuffed with cheese, breadcrumbs and herbs and bathed in butter. Pure potato heaven.
  • 6 large organic baking potatoes
  • bowl of cold water
  • ¼ cup (1/2 stick) butter, melted
  • ½ teaspoon salt
  • 4 tablespoons freshly chopped chives or parsley
  • ½ cup shredded or grated cheese (I use Reggiano Parmigiano-I buy big hunks at Costco where it's the cheapest)
  • 3 tablespoons butter
  • ½ cup bread crumbs ( you can use gluten free ones if you like)
  1. Preheat oven to 350.
  2. Peel potatoes and place in a bowl of cold water until ready to use. Dry thoroughly and cut a thin slice off the long side of each potato so it can sit flat.
  3. With a sharp knife, cut vertical slits from the top almost to the bottom of each potato, being careful not to cut it through.
  4. Dip the cut potatoes in melted butter and sprinkle with salt.
  5. Bake on a foil covered baking sheet for 1½ hours, basting occasionally with more butter.
  6. The potatoes will turn a crisp golden brown and the slits will open in accordion fashion as they bake.
  7. In the last 15 minutes, combine the chives or parsley, cheese and bread crumbs and stuff them into the slits in the potatoes to form a delicious topping.
  8. Serve immediately and expect diners to ignore everything else on their plate. :)
Recipe by Kate Battistelli at https://katebattistelli.com/food/kitchen-princess-recipes/classic-recipes/hasselback-potatoes/