Perfect hasselback potatoes
These Hasselback potatoes offer up big flavor, with no hassle! These are easy to whip up for dinner and make plenty to share. They look a lot fancier than they are, saving you time and energy to make more complex meals on the fly. Now if you’re having Hasselback potatoes, we might recommend a Hot Chipotle Tomahawk Steak or Spicy Sweet and Sour Pork Tenderloin. Just something satisfying and juice to bite into and soak up the juices with the potatoes.
Ain’t no Hasselback girl
You may be asking what Hasselback Potatoes are and that’s a good question, lets get into it. The name Hasselback comes from a restaurant in Stockholm, Sweden named Hasselbacken. The Hasselback method, simply put, is where potatoes, or whatever else your heart desires, are cut into thin slices that don’t go all the way through that are then stuffed with things like cheese, vegetables, or meat. Not only does it look impressive but it’s easy to do!
Gouda to meet you
Now half the fun of Hasselback potatoes is throwing in your favorite cheese in the potatoes and making some magic. Dan likes Provolone in his but if we may recommend some cheese, we’d recommend a nice gouda. Gouda is a sweet, creamy, yellow cow’s milk cheese originating from the Netherlands. It’s the perfect companion to potatoes, and pairs very well with the onions in this recipe. Of course, half the fun of cooking is experimenting. So we recommend that you play around with some different cheeses till you find one that suits you and your potatoes’ needs.
- 2 Russet Potatoes
- 1 onion (thinly sliced)
- Olive oil
- Dan-O’s Original
- 1 pack of your favorite cheese, Dan used Provolone
- Place two skewers on each side of the potato and cut 1/4” slices using the skewers as a stopper for the knife.
- Thinly slice an onion and insert it into the cuts of the potatoes
- Cut provolone slices into quarters and insert in the cuts of the potatoes
- Cover with more olive oil and sprinkle with Dan-O’s Original
- Bake at 400 degrees for 1.5 hrs.
- Sprinkle Dan-O’s Original in sour cream