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The Better Hasselback Potatoes

February 01, 2015

From what I’ve heard in passing, the Super Bowl is coming soon – not that I would actually know. Frankly, I just don’t care about any televised sports. If you’re surprised by the fact because I’ve told you otherwise in person, I was lying. Sorry, I’m not sorry. That being said, I know there are many people out there who seem to think that the Super Bowl is an occasion to throw a party. Given my love of adding a bit of sparkle to everything – even the very un-sparkly Super Bowl – I thought I’d share this recipe. It’s a little something that’s cute enough to have my stamp of approval, yet simple enough that it won’t look too out of place sharing a table with beers and soda.

When finished, these potatoes look so beautiful! And, they are so much easier than a baked potato where you scoop out the insides, add herbs and flavoring, and then have to re-stuff them. Easy, yummy, and beautifully presented equals a total winner in my book!
Serves 4
4 medium Yukon Gold potatoes
1 cup cheese
2 tablespoons chopped scallions
4 teaspoons heavy cream or whole milk
4 tablespoons butter
3/4 cup shredded cheese

  1. Preheat the oven to 450°F.
  2. Slice off a thin piece of the bottom of the potato so that it stands easily on the baking sheet [see first and second image].
  3. Make about ten horizontal slices in each potato. Slice butter very thinly and place between every few slices of the potato.
  4. Pour a teaspoon of milk over each potato. Then, stuff the slices with cheese. Reserve some cheese for the final topping.
  5. Bake for 30 minutes or until a fork can be easily inserted and removed.
  6. Top with remainder of cheese and chopped scallions.

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