Skip to main content

Hasselback Potatoes

 Hasselback Potatoes

These hasselback potatoes are thinly sliced potatoes that are roasted to golden brown perfection, then topped with cheese, bacon, sour cream and green onions. An easy yet impressive side dish that pairs perfectly with chicken and beef!Hasselback potatoes on a plate, served with turkey and green beans.


 Prep Time15 minutes

 Cook Time1 hour

 Total Time1 hour 15 minutes

 Servings

 Calories402kcal

 AuthorSara Welch

INGREDIENTS

  • 6 Russet potatoes

  • 1/4 cup olive oil

  • 1/4 cup butter melted

  • salt and pepper to taste

  • 8 slices thin cut cheddar cheese cut into 1 inch squares

  • 4 slices bacon cooked and crumbled (optional)

  • 1/3 cup sour cream

  • 2 tablespoons green onions

  • cooking spray (optional)


INSTRUCTIONS

  1. Preheat the oven to 450 degrees F. Line a sheet pan with foil, then coat the foil with                               .          cooking spray, or line pan with parchment paper for easy clean up.

  2. Place a potato on a cutting board between two chopsticks. Slice the potato into 1/4 inch thick slices, the chopsticks will prevent you from cutting all the way through.

  3. Repeat the process with the remaining potatoes. Place the potatoes on the sheet pan.

  4. In a small bowl, whisk together the olive oil, butter, salt and pepper.

  5. Brush the olive oil mixture all over the potatoes, making sure to get some in between the slices.

  6. Bake for 50-60 minutes until potatoes are tender and browned.

  7. Remove the potatoes from the oven; let them cool for 5 minutes.

  8. Insert the cheddar cheese slices in between each cut of the potatoes.

  9. Return the potatoes to the oven and bake for an additional 3-5 minutes or until cheese is melted.

  10. Top each potato with a dollop of sour cream, then sprinkle the bacon and green onions over the top. Serve immediately.


Comments

Popular posts from this blog

Campbell’s Tuna Noodle Casserole

A classic North American dish! 8 servings printer-friendly recipe Ingredients 2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium) 1 cup milk (fresh or canned) 2 cups frozen peas 2 (10 ounce) cans tuna, drained 4 cups hot cooked medium egg noodles 2 tablespoons dry bread crumbs 1 tablespoon butter, melted Directions Step 1 Stir soup, milk, peas, tuna and noodles in 3-quart casserole. Step 2 Bake at 400 degrees F for 30 minutes or until hot. Stir. Step 3 Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.  Enjoy with a crunchy salad or with some roasted vegetables. TIPS For a Cheese Topping: In place of buttered breadcrumbs, top with 1/2 cup shredded Cheddar cheese over hot casserole. For Chicken Noodle Casserole: Substitute about 2 cups cooked cubed chicken or Swanson(R) Chunk Chicken, drained, for tuna. Instead of egg noodles, use cooked macaroni. cooked rice or another grain. If you do not...

Gazpacho

 Easy Gazpacho serves 4 (5 cups)  This gazpacho recipe is the best! It’s a refreshing chilled summer soup, perfect for your garden tomatoes and cucumber. Be sure to make it in advance so the soup can chill for at least 2 hours.  INGREDIENTS ⦁ 2 ½ pounds ripe red tomatoes (about 4 large or 9 small) ⦁ 1 small Vidalia or sweet yellow onion (½ pound), peeled and cut into rough 1″ chunks ⦁ 1 small cucumber (½ pound), peeled and seeded ⦁ 1 medium red bell pepper, cored and seeded ⦁ ¼ cup fresh basil leaves, plus extra for garnish ⦁ 1 large garlic clove, peeled ⦁ ¼ cup extra-virgin olive oil ⦁ 2 tablespoons sherry vinegar or red wine vinegar ⦁ ¾ teaspoon fine sea salt ⦁ Freshly ground black pepper INSTRUCTIONS ⦁ To prepare your veggies, place your blender bowl, a medium serving bowl, and a small bowl on the counter. Core the tomatoes and cut them into rough 1″ chunks. Reserve about ¼ cup of the juicy tomato seeds and place them in your small bowl (we...

Easy 20-minute Butter Chicken

  Easy 20-minute Butter Chicken serves 4 Get Recipe This a quick way to make butter chicken.  It goes well with a side of rice or naan! Ingredients 1 tablespoon oil 1 tablespoon butter 1 medium onion, diced 1 teaspoon fresh ginger, finely minced or grated  2-3 cloves garlic, finely minced or crushed 1 ½ pounds about 2-3 boneless, skinless chicken breasts, cut into ¾-inch chunks 4 tablespoons tomato paste or 8 oz can of tomato sauce 1 tablespoon garam masala 1 teaspoon cayenne or paprika, adjust to taste 1 teaspoon Fenugreek (or substitute with mustard powder or seeds) 1 teaspoon  cumin 1 tsp salt 1/4 tsp black pepper 1 cup heavy cream (or use light cream, evaporated milk or yogurt for lower fat) Hot cooked rice and naan for serving Instructions Heat a large skillet or medium saucepan over medium-hig...