Potatoes are that ubiquitous side dish that can be made a thousand different ways and each recipe is wonderful. Here’s one more way to enjoy those spuds! This method of baking a potato by slicing it not-quite-in-half first is called a Hasselback Potato (named for the restaurant in Sweden that first served them). It’s such a brilliant idea and, once you taste one, you will never look back.
The beauty of this method of baking a potato is that you get lots of crispy outside and lots of soft potato deep inside with the coup de grace of getting a bite of the cheese topping baked into every bite. The potato fans out a bit as it bakes, so the topping bakes right in there!
When you look at one of these potatoes, you think that it must take a lot of patience to make all those slits (without cutting it all the way through and screwing it up completely). Well, Emeril Lagasse came to the rescue with the idea of putting a skewer down the middle of the potato first (a little toward the bottom) so that you only cut to the skewer (although it’s good to rock the knife a bit with each slit, so you cut a little of the sides, too) – this makes it easy to slice without the worry. You can bake the potato right on the skewer and remove it just prior to putting on the toppings (it will come out easier then). If you don’t have any skewers, just be careful – but do try these potatoes, as they are delicious!
Hasselback Potato Recipe
Ingredients for making Hasselback Potatoes (2 servings):
- 2 large baking potatoes, washed and unpeeled
- Olive oil
- Garlic powder
- Parmesan cheese, shredded or shaved
Directions for making Hasselback Potatoes:
Preheat the oven to 450 degrees.
Put a skewer lengthwise through a large baking potato (a little toward the bottom). On a cutting board, cut horizontal slits every 1/4-inch or so from one end of the potato to the other (the skewer will ensure you don’t cut it all the way through).
Place the potatoes still skewered on a baking sheet, drizzle with a little olive oil and sprinkle with salt. Bake uncovered for 30 minutes.
Remove the potatoes from the oven, and drizzle a little more olive oil (making sure it gets inside the potato), sprinkle with more salt and with the garlic powder. Return to the oven and bake for 20 minutes more.
Remove from the oven, top with the shredded parmesan cheese (pushing some of it down on the top so that it falls into the slits) and return to the oven for 5 minutes more. Serve! (You can use butter instead of olive oil and any types of cheese, bacon, parsley, etc. – these are so versatile!)
Other delicious potato recipes:
Cottage fries – these are made in the oven and are delicious
Baked potatoes and cheese – these are so easy to make and are such a yummy side dish
Oven roasted potatoes – better than French fries
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