Hasselback Potatoes Two Ways
- 2 potatoes, washed and scrubbed clean of dirt
- 2-3 Tablespoons olive oil
- 1 stick of butter, sliced into small squares/pads
- Cheese of Choice – Version 1: Sharp cheddar cheese, Version 2: Boursin Garlic and Herb Cheese
- Salt and Pepper to taste
Preheat the oven to 400 degrees.
Placing potato on a clean work surface, make slices in the potato without cutting all the way through (like an accordion). To make it easier, place a chopstick on either side of the potato while cutting to keep the knife from cutting all the way through, like this:
Slice the entire potato. Alternating between the slices, place a small pad of butter into the slice, then in the next slice, alternate with your cheese of choice. Do this until the potato is completely stuffed with cheese and butter (no one said this was low calorie!). The potato will be somewhat arched.
Drizzle the potato with a little olive oil and sprinkle on salt and pepper to taste.
Repeat the process with the other potato. When completed, place the potatoes on a baking sheet (cover the sheet with tin foil to protect it), doing your best to make them stand up (like a delicious tasting little rainbow!).
Place in the oven and bake for 45 minutes, or until the cheese is melted and the inside of the potato is cooked (it will be somewhat firm but not hard). Be sure to check on the Boursin cheese potato a little sooner than the cheddar cheese – mine burned a little (but still tasted AWESOME!).
One large potato can easily satisfy two people (as a side dish).