I have seen so many recipes floating around the web for this style of potato. I have made hasselback before, but never with cheese. They looked so good that I decided to make them with my oven fried chicken from a couple of posts ago.
In my book cheese and potatoes are always a good combination and make a wonderful side dish for just about any meal. They were easy to make and we all enjoyed them. Most recipes for this potato called for Parmesan, which I didn't have in the house so I substituted Colby jack, which worked out fine. So I would suggest to use your favorite kind of cheese or whatever you may have in the fridge.
Scalloped Hasselback Potatoes (Source: adapted from zoomyummy.com)
Ingredients:
3 Large Russet whole potatoes, scrub clean
1/4 cup to 1/3 cup butter, chilled and cut into slices
Colby jack cheese, sliced enough to fill every other slit of the potato
3 tablespoon heavy cream
1/4 cup shredded cheddar cheese
Salt and pepper to taste
Olive oil
Directions:
1. Preheat oven to 400 degrees F
2. Scrub the potatoes clean. Using a sharp knife slice into the potato making sure to not go all the way to the bottom.
3. Cut your butter and your cheese. Open the potato slits and put the butter and the cheese alternating between the two. (It helps if the butter is chilled a little so it is more firm).
4. Place the potato on a baking sheet that has been sprayed with a non stick spray and drizzle with a little olive oil. Season with salt and pepper to taste.
5. Bake for 45 minutes; remove the baking sheet from the oven. Drizzle the cream over the potatoes and top with the shredded cheddar cheese.
6. Place the potatoes bake into the oven and continue to bake for about another 15 minutes or until the potatoes are cooked fork tender.
This is one of my favourite way to enjoy the carb :-)
ReplyDeletelooks good!
ReplyDeleteThis looks delicious:)
ReplyDelete~Anne
I love hasselback potatoes - yours look terrific.
ReplyDeleteI have never had potatoes made like this, but I agree that cheese and potatoes are a great combo.
ReplyDeleteAnother recipe I must try:)
ReplyDeleteOh my gosh, fried chicken and cheesy potatoes? Lord, help my thighs♥ It all sounds heavenly.
ReplyDeleteHi Dawn, this look awesome. Great combination and it's so well baked. :)
ReplyDeleteHave a great day.
I haven't made hasselbacks in ages...I have to add these to our summer menu! Thanks, Dawn!
ReplyDeleteCan you believe that I never baked potato like this? And it is good to know that any cheese will do the trick :)
ReplyDeleteThanks for the tip and hope you are having a great week Dawn!
These are such great looking potatoes! I haven't made Hasselbacks in years. And really should - not only do they look great, but their flavor is so super. Good stuff - thanks.
ReplyDeleteIs there any trick to keeping the cheese inside the potatoes while they bake? I might be able to not cut them down as far but maybe then I wont be able to get as much cheese in.. Thanks for the recipes
ReplyDeleteShawna, there is no trick, some of the cheese will melt out and the cheese that runs out stays around the potato so you get the cheesy flavor. I hope you try them they are really good.
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