Jancey's Cooking Corner: Sliced and Stuffed Hasselback Potatoes

Photo courtesy of the Cooking Corner.

One of my daughters introduced me to the idea of "hasselback" potatoes. It's basically a thin sliced potato not cut all the way through. The potatoes are coated in oil, seasoned and baked. I've tried and failed on a few occasions. I never seem to get them soft enough because I either don't cut them thin enough or I try to rush them. My bad!
This time I got it right. Alternately stuffing the butter and cheese slices made a big difference. Of course topping them with sour cream and bacon was a nice touch, too.

Sliced and Stuffed Hasselback Potatoes
2 large or 3 medium Idaho potatoes
1/2 stick of butter, well chilled
cheddar or Swiss cheese, cut in squares, about 1-inch
sprinkle of salt and pepper

An easy way to slice potatoes.

drizzle of olive oil
optional toppings - bacon bits, sour cream, shredded cheese

Preheat oven to 400.
Wash potatoes.

Place spuds on cutting board or into a large kitchen spoon and cut slices almost all the way through, but not all the way.

Cut butter and cheese into slices, keep butter cold.

Place potatoes into a small sprayed casserole dish.

Into each slit in the potato add a piece of cheese and then into the next slit add butter. Alternate butter and cheese until the potato is filled.

Potatoes ready for oven.

Sprinkle salt and pepper on top of potatoes and then drizzle lightly with olive oil.

Bake about an hour. If using additional cheese, add during last 10 minutes of baking.

Serve with additional toppings if desired.
One potato per serving.