Hasselback Potatoes

My opinion on Hasselback Potatoes is that they are simply baked potatoes made fancy.  In the theme of making every meal special one dish at a time, this is a great way to change things up.  Your family will experience the baked potatoes that they love in a whole new way.

I started this dish with four potatoes and I ended with two that were photograph-able at the end because I was a little heavy handed with the knife.  Two of the potatoes became four when I didn’t stop and went through to the bottom.  Oops!  No worries…they were still edible, but not the best for the blog.  

After making these, I read that a trick to stop going all the way through the potato, put disposable chop sticks under each side of the potato.  I haven’t tried that yet, but it could be just the answer to stop me from doubling the amount of potatoes I’m baking.   

Hasselback Potatoes

  • 4 Russet Potatoes, baker size
  • 2 Tbls butter, thinly sliced
  • Olive Oil
  • Sea Salt
  • Fresh grated Parmesan Cheese (optional)

  • Preheat the oven to 375 degrees.
  • Slice potatoes (with or without chop stick trick), leaving the bottom connected.  Place on a baking sheet.
  • Slip slices of butter in between a few of the cuts in the potatoes. Drizzle a little olive oil the top of the open potatoes and top with sea salt.
  • Place in the oven and top with tin foil.  Bake for 40-45 minutes.  Remove foil and bake for another 10-15 minutes.  
  • Top with fresh grated Parmesan cheese or side of sour cream and chives. 

Happy Baking!!!

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