Cheesy Hasselback Potatoes

These CHEESY Stuffed Hasselback Potatoes are simple to make and such a delicious and fun side dish! You can easily customize these based on your preferences and even make them dairy free by leaving the cheese out completely.

Author: Food with Feeling

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Servings: 4 servings

Calories: 438 kcal per serving

Ingredients

4 - russet potatoes
1 tbsp - olive oil
3 tablespoons - unsalted butter
1 tsp - fine sea salt
½ tsp - black pepper
1 tsp - garlic powder
3 tablespoons - Parmesan cheese
4 ounces - sharp cheddar
chives

Instructions

Pre-heat the oven to 425 degrees F.
Slice the potatoes by placing them (one at a time) in between 2 wooden spoons of kitchen utensils (see video for reference). This will allow you to more accurately slice the potatoes without slicing too far down to the bottom. Make very thin slices into the potato going all the way across. You want the slices to be roughly 1/4 inch thick each. Having a very sharp knife will make this easier.
Place the potatoes, cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with a little salt. Bake for 50 minutes.
Meanwhile, in a small bowl, mix together the melted butter, salt, pepper, and garlic powder.
After 50 minutes, remove the potatoes from the oven and evenly distribute the slices of cheddar cheese into the cuts of the potatoes. I added a slice of cheese in roughly every 3rd-4th cut. Brush the tops of the potatoes with the butter mixture. Sprinkle with the parmesan cheese.
Bake for 15 more minutes. Top with chives and enjoy!
Storing. To store your leftover hasselback potatoes, place them in an airtight container in the fridge for up to 4 days.
Reheating. You can reheat these in a microwave-safe dish for 1-2 minutes until they are heated through, or warm in a preheated oven at 350ºF for 6-8 minutes.

Nutrition