Made these for dinner last night for a change from the usual baked
potato. They were quite good, easy to make, and looked beautiful on
the plate. I think I might add a little garlic next time...
Regards,
Tracy R.
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Baked Hasselback Potatoes
4 medium (about 6 oz. ea.) all-purpose potatoes; peeled
1/3 cup butter; melted and divided
1/2 teaspoon salt
1 Tablespoon unseasoned fine dry breadcrumbs
1 Tablespoon Parmesan cheese; freshly grated
Preheat oven to 425F.
Slice each potato at 1/8-inch intervals, cutting to within 1/4-inch of
the bottom. (Stick a skewer through the potato near the bottom to
ensure you don't cut them all the way through.)
Arrange potatoes in a buttered dish, cut side up. Drizzle 2
Tablespoons melted butter evenly over them, sprinkle with salt, and
bake in the middle of the oven for 30 minutes.
Sprinkle breadcrumbs over the potatoes, drizzle with remaining butter,
and bake 20 more minutes.
Sprinkle cheese over potatoes, baste with butter in the pan, and bake
5 more minutes, or until potatoes are golden.