There’s something totally delicious about potatoes. Baked potatoes are great. Potato chips are great too. Fortunately, we live in a world where we can have the best of both worlds.
We can thank the Swedes — and the chefs at Restaurant Hasselbacken, in particular — for the invention of this particular style of potato, they discovered that slicing your potato into thin segments before baking can yield crispy edges, and a soft potato center. Once you try a Hasselback style sliced potato, you’ll wonder why you waited so long to try it, and it looks like a very fancy side dish, but is actually very easy to do.
Okay, let’s move on to today’s recipe.
There’s something totally delicious about THESE Hasselback style sliced potatoes.
It’s called CHEESE.
We know cheese makes everything better, and it totally does in this recipe. Not that these potatoes wouldn’t be delicious on their own, aka no cheese, but cheese brings a whole new flavor dimension. To anything.
I know, right? It’s totally rocking! So just embrace these potato slices, my friends, stuffed with mashed potatoes, herbs and cheese.
- 4 large baking Potatoes
- salt and pepper
- 4 tbs melted butter
- 8 oz Cheddar Cheese or Parmigiano-Reggiano, sliced thinly.
- ⅛ teaspoons Garlic Powder.
- 2-3 Tbs chopped fresh herbs (or 2-3 tsp dried):
- try basil, thyme, ground red pepper, oregano, chives, or Italian seasoning
- Preheat oven to 425° F.
- Scrub, rinse and dry potatoes.
- Keeping potatoes in whole form, cut into ¼-inch-thick slices almost all the way through to the bottom. To avoid cutting potatoes all the way through, place the handle of a wooden spoon next to the potato to stop the knife from cutting too far.
- Put potatoes in a baking dish, then fan the slices open slightly.
- Slice the butter into thin pieces and stuff them in between every other slice of the potato, without breaking slices off.
- Gently sprinkle herbs in between slices and on top of potatoes and sprinkle with salt and pepper.
- Bake potatoes for about 40 minutes or until tender.
- To test tenderness, pierce a portion of a potato with the tip of a pointed knife or tines of a fork.
- Remove dish from oven and insert cheese into slices, being careful not to bust the potatoes.
- Return to oven for another 10 minutes.
- Remove and serve!