Ok, these aren’t your plain Jane potato. This is a HASSELBACK! I just shouted that at you. For some reason every time I say hasselback to myself I’m shouting it in my head!
HASSELBACK! HASSELBACK! Gosh, I have a headache.
I love way too much sour cream on my baked potato, along with it drenched in A1 sauce. Yes, I just said A1 sauce. I picked that one up from Nellie. It’s good, you should try it. Really, try it. (Hey Beckyf, I’m using my bossy voice)
Ok, I’m going to reveal a disgusting food combo; I eat my cottage cheese with BBQ sauce on it! I know, it’s strange! But, I can’t “quit” this combo. I’ve even got my older son eating his cottage cheese this way now! And I think my sister Becky eats it this way too!
Try it! Tell me some of your “closet food” combos! I won’t judge you, I will probably say, “eww” like you just did to me!
Alright, onto this delicious potato. I really do like making this starchy side-dish. It’s a different way to prepare the potato then always whipping them up into mashed, scalloped, or just a plain baked potato.
Hey, now don’t get me wrong, I love the potato prepared in all these ways listed, I’m just saying this is a fun, interesting, delicious and different method that impresses company and family.
The only thing you need to know is the technique. And that technique is learning how NOT to cut all the way through the potato. Your goal is to create a bunch of fanned slices that will bake into crispy individual slices that are fun to pull-apart, like a buttery chip to dip in sour cream, ketchup or even A1 sauce. 🙂
Grab a cutting board and start.
4-6 medium potatoes (I used Idaho )
Salt and pepper
4 Tablespoons melted butter
3 Tablespoons grated parmesan cheese
1/2 teaspoon garlic powder
Sour cream to garnish
Clean potatoes. Place a potato between two wooden spoon handles. Cut slits almost all the way in, the wooden spoons will help prevent the cut from going all the way through. Rinse in cold water. Dry each potato before applying the olive oil and seasonings.
Place the potatoes in a 9×13 baking dish. Drizzle olive oil and season with salt and pepper. Flex the cuts to get the seasonings and oil in between. Bake for 5-8 minutes then start basting with the garlic butter. (Add other herbs, if you prefer)
Bake at 425°F for 45-50 minutes, basting every 10 minutes with the melted butter. MAKE SURE YOU GET BETWEEN EACH CUT!
Serve with sour cream. Enjoy!
*Recipe first seen and created on Tahnycooks