Cheesy, Buttery Hasselback Potato Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is a dairy-free option.

bacon bits

🥗Healthier: mushroom bits

💰Cheaper: smoked tempeh

Mushroom bits provide a savory flavor without meat.

Wash and dry 4 potatoes.

Coat a baking sheet with non-stick cooking spray and set aside.

Cut a thin slice off one side of each potato to help them sit flat on the cutting board.

Lay two chopsticks about 2 to 3 inches apart on the cutting board.

Place the potato between the chopsticks and make quarter-inch slices across the potato, ensuring not to cut through the bottom.

Transfer the potatoes to the greased baking sheet.

Oil the potatoes evenly on both sides and sprinkle salt on top.

Preheat the oven to 425°F (220°C).

Bake the potatoes for 25 minutes until the slices start to separate and crisp.

In a medium saucepan, mix together butter, dried rosemary, and garlic powder, and melt over medium-low heat.

Remove from the stove, add salt and black pepper, mix well, and set aside.

After 25 minutes, remove the potatoes from the oven and brush with the melted butter mixture.

Return the potatoes to the oven and cook for another 25 minutes.

After 25 minutes, remove the potatoes again and brush them with butter.

Pop them back into the oven and cook for an additional 10 minutes.

After one hour total, remove the potatoes and stuff the slices with cheese.

Return to the oven and bake for about 10 minutes until the cheese is melted and starting to bubble.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens