Hasselback Potatoes
Hasselback Potatoes are crisp on the outside, soft on the inside, stuffed with cheese, breadcrumbs and herbs and bathed in butter. Pure potato heaven.
Ingredients
- 6 large organic baking potatoes
- bowl of cold water
- 1/4 cup 1/2 stick butter, melted
- 1/2 teaspoon salt
- 4 tablespoons freshly chopped chives or parsley
- 1/2 cup shredded or grated cheese I use Reggiano Parmigiano-I buy big hunks at Costco where it's the cheapest
- 3 tablespoons butter
- 1/2 cup bread crumbs you can use gluten free ones if you like
Instructions
- Preheat oven to 350.
- 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.
- With a sharp knife, cut vertical slits from the top almost to the bottom of each potato, being careful not to cut it through.
- Dip the cut potatoes in melted butter and sprinkle with salt.
- Bake on a foil covered baking sheet for 1 1/2 hours, basting occasionally with more butter.
- The potatoes will turn a crisp golden brown and the slits will open in accordion fashion as they bake.
- 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.
- Serve immediately and expect diners to ignore everything else on their plate. :)