Sunday, April 21, 2013
Cheesy Hasselback Potatoes
If you aren't addicted to Pinterest like me and maybe don't know, a hasselback potato is usually similar to a baked potato, however it's first thinly sliced almost all the way through, which results in crispy layers. I opted to fill mine with a rich, cheesy, sour cream filling, so they turned out almost like a hybrid between a classic baked potato and scalloped potato. Yum!
Ingredients (for each potato, multiply as needed!)
* 1 medium baking potato
* 1 tbsp. butter, melted
* 3 tbsp. grated cheddar cheese
* 2 tbsp. sour cream
* kosher salt, to taste
* green onion, for garnish
Preheat oven to 400. Thinly slice the potato down to about 1/4 inch, being careful not to slice all the way through. Gently fan the potato slices out and transfer to a foil lined baking sheet. Drizzle the potatoes with melted butter, season with kosher salt, and transfer to the oven. Bake for 45 minutes to an hour until center of potatoes is cooked through. Once the potato is done, spoon sour cream on top and work some of it into each slice. Top with cheddar cheese and return to the oven for 5 minutes, or until cheese is melted. Garnish with green onion. Enjoy!