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.
- 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.