The Hasselback Potato is, in my opinion, the most fabulous way to prepare, serve and eat a baked potato.
It’s been years since the Hasselback Potato was the biggest trend in steakhouses across the country. But now, we’re seeing a bit of a comeback of this gorgeous side.
Why? Well, why not! It’s super easy to prepare and the presentation is a real wow.
You can enjoy the Hasselback Potato as an accompaniment to the main entrée or as a fully loaded meal on its own. For instance, the Hasselback Potato is perfect with a ladle of hot chili, cheddar cheese, sour cream and green onion slices! Or, with melted cheese and bacon bits.
All you do is pour your favorite fixings over the pre-sliced spud. Hasselbackspotatis. That’s the Swedish name for the Hasselback Potato. I say Hassel Free!
Be careful when cutting the slices into the potato. You’ll make many slices, but only three quarters of the way down through the potato. It takes a tiny bit of practice, but if you take your time and do it slowly, you should have a perfect Hasselback that will fan out slightly during cooking. This is one hot potato!
Ingredients (for 4 servings):
– 4 russet or large red potatoes
– 1/2 cup olive oil or 1 cube
(8 tablespoons) melted butter,
– Salt and pepper
– Coarse salt, optional
– Shredded cheddar
– Green onion, chopped fine
– Sour cream
– Bacon, cooked crisp and chopped
– Parmesan cheese
– Pasta sauce
– Fresh basil, chopped fine
– French’s French-fried onions
Preheat the oven to 425 degrees. Cover a baking sheet with aluminum foil.
Carefully make thin slices through three-quarters of the potatoes, leaving the bottom part unsliced. (Go slowly with this part. It’s very easy to cut through the entire potato by accident)
Place the potatoes on a baking sheet and brush with either olive oil or melted butter, making sure to coat inside the slices. Sprinkle with salt and pepper. Bake until tender and crisp on the outside, about 1 hour. Once the potato is cooked, add your toppings.
For the cheese and chili potato, heat chili and set aside. Place thin slices of cheese into the slits. Return to oven to melt, about 5 minutes. Then, top with chili and fixings.