Three Cheese Hasselback Potatoes Recipes

CHEESY HASSELBACK POTATOES

Steps:

• Preheat the oven to 450 degrees F and line a baking sheet with foil.
• In a small saucepot, bring the butter, oil and garlic to a boil over high heat; remove from the heat.
• Using 2 wooden spoons placed on each side of a potato as a guide, cut the potato into thin slices about 1/8 to 1/4 inch thick, without cutting through the bottom (the spoons will keep you from cutting all the way through the potato). Repeat with the remaining potatoes. Place the potatoes on the prepared baking sheet and brush each potato with some of the butter mixture, trying to get the butter between the slices. Sprinkle each potato with salt and pepper.
• Bake for 30 minutes, then remove the potatoes from the oven. The potatoes will have started to spread out from cooking and it will be easier to brush each slice with some more of the butter mixture. Put the potatoes back in the oven for an additional 20 minutes.
• Remove the potatoes from the oven again and sprinkle the Parmesan over the top and into the slices. Return to the oven to melt and brown the cheese, an additional 5 minutes. Serve the potatoes immediately.

EASY CHEESY HASSELBACK POTATOES

Steps:

• Preheat oven to 450°F. Line a baking sheet with foil
• Place each potato between two wooden spoons and carefully make cuts every 1/8-inch without cutting all the way through the potato.
• Place the potatoes on the baking sheet and brush them with the melted butter. Season them with salt and pepper.
• Bake the potatoes for 55 to 60 minutes or until tender. Remove them from the oven and carefully insert the cheddar cheese slices into each cut in the potato. Sprinkle the tops of the potatoes with the Parmesan cheese then return them to the oven and continue baking until the cheese is melted, about 3 minutes.
• Remove the potatoes from the oven, top them with the chopped chives and serve immediately.

THREE CHEESE HASSELBACK POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Peel all the potatoes and, as you peel them, put them in a large container with 1 gallon water and the lemon juice to keep them from browning. Once they are all peeled, remove them from the water and pat dry. Then slice the potatoes about 1/4-inch apart and about three-quarters of the way through to create a series of uniform slices so that they are still joined together at the bottom. This should create a fan type finish to the potatoes.
• Next, using a whisk, blend the butter, parsley, salt and pepper. Make sure to mix well. Dunk the potatoes into the butter mixture, making sure that the slits in the potato soak up the mixture as well. Place the potatoes on a baking sheet and bake for 30 minutes.
• After 30 minutes, remove the potatoes, re-heat any remaining butter and drizzle on top. Divide the cheese mixture over the potatoes. Bake the potatoes until the cheese is melted and the potatoes are cooked through, about 15 minutes. Once melted, remove the potatoes and serve.

HASSELBACK POTATOES WITH CHEESE

Steps:

• Preheat oven to 425 degrees F.
• Make crosswise cuts every 1/8 to 1/4 inch along each potato, slicing almost to the bottom to the bottom but not all the way through. Place the potatoes in an 8-inch-square baking dish and coat with cooking spray. Sprinkle with 1/4 teaspoon each salt and pepper.
• Bake the potatoes until the cuts begin to separate, 25 to 30 minutes. Remove from the oven, spray cooking spray into the opened cuts and season into the cuts with the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper. Return to the oven and bake until the potatoes are tender, 35 to 40 minutes more.
• Remove from the oven; sprinkle cheese into the cuts (some cuts may not be filled) and season with paprika. Return to the oven and bake until the cheese is just melted, 3 to 4 minutes. Serve topped with thyme.