Cheesy Hasselback Potatoes
Hasselback potatoes are in the magical sweet spot between baked potatoes and crisp potato chips! Top ‘em with cheese and they’re even better. Oh, and they look impressive :-)
See Also: Steps to make Lasagne-Stuffed Pumpkin
Ingredients:
4 medium potatoes (approx 150g each, but the important thing is that they’re all about the same size)
2T vegetable oil
Salt and freshly ground pepper
½ cup Angel Food cheddar cheese
½ t paprika or smoked paprika
1 spring onion, finely chopped
Steps to make Cheesy Hasselback Potatoes
Preheat oven to 220C.
Cut across each potato multiple times, about 5mm apart. Cut most of the way through but not right through. I put a spatula handle each side of the potato I was cutting, so I was just cutting down to the spatula handle each time.
Put the potatoes in a baking dish and brush with vegetable oil. Sprinkle with salt and pepper.
Bake until the slices begin to separate, approx. 30 minutes.
Remove from oven, brush again with oil, working the brush into the opened slices and season again with salt and pepper.
Bake for another 30 to 40 minutes until the potatoes are tender.
Remove from oven and top with grated cheese and paprika.
Bake for another few minutes until the cheese softens and it is ready to enjoy!
WASTE BUSTER TIP
Brushing oil on (silicone brushes are great) gives you better control of how much oil you use and how it’s distributed. And it means less packaging than oil spray.
