Delicious Cheesy Hasselback Potatoes

Ingredients

• 6 potato
• 1/4 cup of olive oil
• 1/4 cup of melted butter
• 8 slices of cheddar cheese
• 4 slices of bacon
• 1/3 cup of sour cream
• 2 tablespoons of fresh chives
• 1 pinch of salt
• 1 pinch of black pepper

Directions

Tips

• Use Russet potatoes for best results as they are ideal for baking light and fluffy Hasselback potatoes.
• If you can’t find Russet potatoes, you can also use Yukon Gold potatoes, which have a waxier texture which makes them easier to slice.
• Choose similar-sized potatoes so they can all cook at around the same time.
• Thoroughly clean each potato with water and a vegetable scrub brush and remove any sprouts with a paring knife. Then pat dry with a paper towel and peel or leave unpeeled as per your preference.
• Place a chopstick on either side of the potato to prevent cutting all the way through. You can also use skewers or cutlery for the same purpose.
• If the chopstick method doesn’t work for you, place your potato in a deep spoon to slice it, using the edge of the spoon to prevent slicing all the way through.
• Use a sharp knife with a thin blade to decrease the risk of your potato breaking apart when sliced into.
• Since potatoes aren’t uniform in diameter all along their length, slice at a slight angle to make things easier.
• Use a vegetable holder or slicer to prevent slipping and make the slicing process much easier. You can also slice off the bottom of your potato to get a nice flat base.
• Rinse off some of the surface starch to stop the potato slices from sticking together.
• Fan out the slices with your fingers and lightly brush with the oil and seasoning mixture. Avoid using too much to prevent soggy Hasselbacks.
• While cheddar is a popular choice, you can also use other types of melty cheese like Monterey Jack and Mozzarella.
• Use pre-sliced cheese instead of block cheese to ensure all your slices are the same thickness.
• Prepare your potatoes ahead of time by cutting them, covering them in water, and leaving them in the fridge overnight.
• To ensure crispy Hasselback potatoes, avoid crowding in the oven and bake in batches instead. You can also soak the sliced potatoes in water with a little bit of added white vinegar for a couple of hours.
• For extra crispy Hasselback potatoes, cut your potato slices in two different directions to make a grid or crosshatch pattern.
• Top your Hasselback potatoes with bacon, minced ham, sour cream, cheese, diced tomatoes, chilli, salsa, or jalapeno.