Roasted Hasselback Potatoes
I was first introduced to these delicious potatoes at a summer barbeque. The taste was wonderful, and the aesthetic appeal was fantastic. I researched various recipes, and have modified this recipe from the rufusguide website. These potatoes can be served as a side dish to any meal, and a variety of seasonings can be added to create different flavors. Serve with a side of sour cream and fresh chopped herbs.
4 Large Yukon Potatoes
2 Tbsp. Butter, Melted
1 Tbsp. Seasoned Breadcrumbs
½ Cup Sharp Cheddar Cheese, Shredded (or your favorite type of cheese)
1 Tbsp. Olive Oil
½ Tsp. Salt & ½ Tsp. Pepper to Taste
2 Tbsp. Cooked Bacon, Diced
2 Tbsp. Fresh Parsley, Chopped or Scallions, Chopped (Garnish)
Wash potatoes and place on a cutting board. Cut thin slices down the length of the potato, but do NOT slice all the way through the bottom. (Take your time). Rinse the potatoes again and pat dry. Place the potatoes on a well greased baking sheet, and drizzle the top of each potato with the melted butter, making sure to get in the cracks. Roast the potatoes until tender, approx. 45 minutes. Meanwhile, mix the breadcrumbs, shredded cheese, olive oil, salt and pepper. When the potatoes are done, push the filling into the top of each potato. Return to the oven to melt the cheese. Garnish with the bacon, chopped herbs and serve with sour cream if desired. Best when served hot.