Hasselback Baked Potatoes are a simple alternative to baked potatoes. They look and taste good and cook up a bit crispy. Real comfort food with a healthy twist.
Hasselback Baked Potatoes
August 19 is National Potato Day. We love potatoes, don’t you? 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.
We think it’s a terrific alternative to Mashed Potatoes any day, especially on holidays. 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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