22. Hasselback Potatoes

22 - Hasselback PotatoesA better looking, easier to eat version of baked potatoes

Prep to plate time: 1 hr 45 min to 2 hr (depending on size of potatoes)
Servings: 2

Materials

  • 2 large Russett Potatoes
  • 1 Tbsp Butter
  • 2 slices Bacon
  • 1/2 cup grated Mozzarella or Cheddar Cheese
  • 1/3 cup Sour Cream
  • 1 Green Onion
  • Olive Oil
  • Pepper

Protocol

  1. PREP: Wash, scrub and dry potatoes. Cut the potatoes into 1/4-inch segments by laying a chopstick on either side of the potato and slicing down
  2. Preheat the oven to 400°F
  3. Melt the butter in the microwave and pour or brush evenly across the tops of the potatoes
  4. Place the potatoes on a baking tray and cook in the oven for 1 hr 30 min to 2 hr if the potatoes are a little larger. After 45 min, brush 1/2 Tbsp of olive oil across the top of each potato
  5. While the potatoes are cooking, chop the green onion and fry the bacon until crispy then chop into small pieces
  6. When the potatoes are almost ready, divide the cheese and sprinkle evenly across the tops of the potatoes and bake for 5 min
  7. PLATE: Spread sour cream and sprinkle green onions and bacons across the tops of the potatoes. Season with pepper to taste
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One thought on “22. Hasselback Potatoes

  1. Gede Prama says:

    Thank you my friend, I am proud to be able to read the writing on your article!

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