Hasselback Baked Potatoes are a simple alternative to baked potatoes. They look and taste good and cook up a bit crispy.
Here’s a quick and different way to serve baked potatoes. Hasselback Potatoes are sliced into thin strips about 3/4 of the way through the potato, coated with oil and salt and baked until the potatoes fan out a bit and get crispy. We made them for guests and they all raved about them. Lois found the idea on Pinterest from www.foodgawker.com. and everyone was happy with this brilliant idea.
We think it’s a terrific alternative to Mashed Potatoes for Thanksgiving, too. Simple. Delicious.
What You Need
This recipe is so simple, all you need is a good knife and a baking sheet. Get yourself a wonderful chef’s knife if you don’t have one.
Hasselback Baked Potatoes Recipe
Hasselback Baked Potatoes
Crispy on the outside, soft on the inside, scrumptious potatotes.
- 4 large russet or Idaho baking potatoes
- olive oil
- sea salt and freshly ground pepper to taste
- Slice the potatoes across the short dimension nearly all the way through about 1/8 inch apart.
- Place the potatoes on a baking sheet.
- Spritz with the olive oil. (I use a pump sprayer from Pampered Chef.)
- Sprinkle with generous portions of freshly ground sea salt and black pepper.
- Bake at 350F degrees for about an hour until done.
- To serve, place on a platter with a sharp knife and let your guests cut off which ever size portions they want.
- To make it more elegant, serve sour cream and chives on the side. Or shredded cheddar cheese.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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