Cheesy Hasselback Potatoes
Cheesy Hasselback Potatoes

Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, cheesy hasselback potatoes. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Place the potatoes on the prepared baking sheet and brush each potato with some of the butter mixture, trying to get the butter between the slices. Sprinkle each potato with salt and pepper. Remove them from the oven and carefully insert the cheddar cheese slices into each cut in the potato. As you've probably figured out from the photos, a hasselback potato is a potato that is thinly sliced—but not all the way through—before baking.

Cheesy Hasselback Potatoes is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Cheesy Hasselback Potatoes is something that I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook cheesy hasselback potatoes using 7 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Cheesy Hasselback Potatoes:
  1. Make ready 4 russet potatoes, scrubbed well
  2. Take 4 tsp. olive oil, divided
  3. Take 1 tsp. coarse salt, divided
  4. Take 4 oz. sharp cheddar cheese, sliced into thin squares
  5. Prepare to taste salt and pepper,
  6. Prepare Cooked crumbled bacon
  7. Take Sour cream, for serving

POTATOES Honestly, any kind of potato will work in this recipe from russets to red, to yellow. I find that a nice starchy potato is best for Hasselback Potatoes as they hold their shape and crisp but beautifully. FLAVORING Olive oil, butter, garlic, and Parmesan cheese are all you need for this perfect recipe. This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J.

Instructions to make Cheesy Hasselback Potatoes:
  1. Preheat the oven to 400°F. Use a sharp knife to cut slits into the tops of the potatoes. You want to cut nearly to the bottom, but not all the way through. Brush each potato with 1 tsp. of olive oil and sprinkle each with 1/4 tsp. Coarse salt. Wrap them in foil and bake until tender, about 50-60 minutes.
  2. Once they're soft, take them out from the oven and unwrap them. Season the potatoes to taste with salt and pepper. Let them cool slightly, then place a piece of cheese into each slit and sprinkle the crumbled bacon over the top. Place them back into the oven for 5 more minutes, until the cheese is melted.

FLAVORING Olive oil, butter, garlic, and Parmesan cheese are all you need for this perfect recipe. This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J. Kenji López-Alt, has been engineered to give you both creamy potato and singed. Hasselback Potatoes are when thin slices are made crosswise, almost completely, through a potato. Not only is it visually pleasing, but slicing the potato this way also serves a purpose.

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