Hasselback potatoes seem to be everywhere on Pinterest lately (are you following my boards on Pinterest?) and I loved the concept so I decided to use leftover cheeses from a recent cheese course to create my own version.
The accordion-fanned potatoes get their name from the Stockholm, Sweden restaurant that first served them – Restaurant Hasselbacken. While I use Cabot Seriously Sharp Cheddar and some aged Swiss cheese in this version, any kind of flavorful, melty cheese would work.
Ingredients:
- 4 baking potatoes (I used Russets)
- 1 stick of butter, very cold and cut into 16 slices
- 1 8-ounce bar of cheese, cut into 16 slices
- 1 tsp. kosher salt
- 4 Tbsp. olive oil
- 4 Tbsp. sour cream (optional)
Directions:
- Preheat oven to 400 degrees.
- Scrub the potatoes and pat them dry with paper towels.
- Using a sharp paring knife, carefully slice the potatoes very thinly, without cutting all the way through.
- Tuck butter and cheese slices into each of the slits in the potatoes. Sprinkle each potato with salt and drizzle with olive oil.
- Place the potatoes in a baking pan, cover with aluminum foil and bake for about 60 minutes or until tender. Remove the foil, baste potatoes with any butter that sits at the bottom of the pan and bake for an additional 15 minutes to crisp up the potato skins.
- Remove the potatoes from the oven and serve with sour cream (optional).
Makes 4 servings.
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