Hasselback potatoes


hasselback potatoes|marmite et ponpon

Hasselback potatoes or sliced baked potatoes are my new addiction now. Being a potato lover, and who doesn’t anyway, i guarantee you are going to make it right away!

They might look difficult to make but in fact they are absolutely simple. With a sharp knife, cut slits across the potato (well washed), about half a centimeter, taking care not to cut all the way through. This might be the most difficult part, while it’s really easy, all you need is to stop before the knife reaches too far.

hasselback potato|marmite et ponpon

And here is your accordion potato. I prepared 1.5 kg potato, for that you will need:

  • 100g butter melted
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups cheddar cheese

Mix butter, garlic powder, salt and pepper and brush the potatoes, making sure you reach as well between the slices.

hasselback potato |marmite et ponpon

Bake on 250°C for half an hour and take it out to brush it with the remaining butter before you bake it again for half an hour. If your potato is too big, poke it to make sure it’s done, or you can leave it for more time. If you want crispy finish make very thin slits, all depend on your taste.

hasselback potatoes| marmite et ponpon

Take it out of the oven and gently open each slit to insert the cheese. I chose cheddar, you can also use parmesan or gruyere, or any melting cheese of your choice. Return to bake in the oven for 5-10 minutes until the cheese has melted.

Hasselback potatoes are very versatile, you can add bacon, ground beef, eggs… anything that you find it pairing well with potato.

hasselback potatoes |marmite et ponpon

Top it with sour cream and serve it immediately while cheese is still melted and bubbling!

hasselback potatoes | marmite et ponpon

Now i will leave you to gorge on this…

Hasselback potato | marmite et ponpon

Hasselback potatoes|  marmite et ponpon

Hasselback potatoes  |marmite et ponpon

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