Loaded Hasselback Potatoes Food

LOADED HASSELBACK POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut each potato into 4 thick slices, stopping before you cut through the bottom. Drizzle butter over slices; season with salt and pepper. Sprinkle 1 teaspoon bacon bits between the slices. Wrap potatoes in aluminum foil; transfer to a rimmed baking sheet.
• Bake in the preheated oven until tender, 45 to 60 minutes.
• Garnish potatoes with sour cream, Cheddar cheese, and chives.

HASSELBACK POTATO GRATIN

Steps:

• Lightly grease a large oval baking dish. Using a mandolin or sharp knife, slice the potatoes into thin slices, about 3mm thick. Tip into a bowl and coat with the melted butter, oil, herbs and some seasoning.
• Tightly pack the potatoes upright into the dish. Wedge some bay leaves throughout and pour over the remaining butter mixture from the bowl over the top. Cover with foil and bake for 30 mins at 200C/180C fan/gas 6.
• Remove the foil and cook for a further 45 mins at 220C/200C fan/gas 7, until the potatoes are cooked through.

CHEESY HASSELBACK POTATOES

Steps:

• Preheat the oven to 450 degrees F and line a baking sheet with foil.
• In a small saucepot, bring the butter, oil and garlic to a boil over high heat; remove from the heat.
• Using 2 wooden spoons placed on each side of a potato as a guide, cut the potato into thin slices about 1/8 to 1/4 inch thick, without cutting through the bottom (the spoons will keep you from cutting all the way through the potato). Repeat with the remaining potatoes. Place the potatoes on the prepared baking sheet and brush each potato with some of the butter mixture, trying to get the butter between the slices. Sprinkle each potato with salt and pepper.
• Bake for 30 minutes, then remove the potatoes from the oven. The potatoes will have started to spread out from cooking and it will be easier to brush each slice with some more of the butter mixture. Put the potatoes back in the oven for an additional 20 minutes.
• Remove the potatoes from the oven again and sprinkle the Parmesan over the top and into the slices. Return to the oven to melt and brown the cheese, an additional 5 minutes. Serve the potatoes immediately.

LOADED HASSELBACK POTATO RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Lay 2 chopsticks about 2-3 inches apart on a cutting board.
• Place a potato lengthwise between the chopsticks, making sure the potato touches the cutting board.
• Make ¼-inch slices across the potato, making sure you do not cut through the bottom of the potato. The chopsticks will help serve as a bumper of sorts to prevent this from happening. Repeat with the second potato.
• Transfer the potatoes to a baking sheet lined with parchment paper, then brush the butter evenly on both of the potatoes.
• Sprinkle a bit of salt and pepper on top of the potatoes, then bake for about 30 minutes until the slices of each potato have started to separate and crisp up. To have a better separation between the slices, pull the slices apart before they are baked.
• Remove the potatoes and lower the oven heat to 350°F (180°C).
• Place a square of cheddar cheese in between the slits in the potatoes, then return to the oven and bake for about 10 minutes, until the cheese is melted and starting to bubble.
• Garnish each potato with a dollop of sour cream, bacon, and green onions.
• Serve and enjoy!

LOADED HASSELBACK POTATOES & DIP RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Cut the potatoes widthwise about ⅛ inch (8 mm) apart, and ¼ inch (6 mm) from the bottom.
• Soak the potatoes in water for at least 15-20 minutes to remove some of the starch in the potatoes and to allow the cuts to open wider.
• In a large bowl, mix together the cream cheese, 2 cups (200g) of cheddar, bacon, sour cream, and green onions.
• Once finished soaking, dry the potatoes off and place them around the inner rim of a larger cast-iron skillet.
• Heavily brush the potatoes with olive oil. Sprinkle with salt and pepper to taste.
• Place the skillet in the oven for an hour, or until the potatoes are cooked through and crispy on the top.
• Once finished, fill the middle of the skillet with the bacon cheddar dip.
• Top with the remaining cheddar cheese.
• Continue baking at 400˚F (200˚C) for 10-15 minutes or until the cheese is melted and golden brown .
• Enjoy!

SPICY HASSELBACK POTATOES

Steps:

• The oven temperature will depend on what else you are cooking at the time (e. g. a roast).
• Anything between a moderate and high heat will be fine for these potatoes.
• Grease a baking tin or tray.
• Wash potatoes well but do not peel.
• Cut a thin slice from the base of each potato so that they will sit flat on a cutting board.
• Place a potato on the cutting board and lay a wooden spoon alongside the length of it.
• This stops you from cutting right through to the bottom of the potato.
• Now, using a sharp knife, held at right angles to the wooden spoon, thinly slice the potato but DO NOT CUT ALL THE WAY TO THE BOTTOM.
• (Think of the way garlic bread is sliced- that's the effect you're looking for.) Repeat until all potatoes are sliced in this way.
• Place potatoes into the baking tin.
• Now, using a pastry brush, brush butter or margarine over the top of each potato and use the brush (and your fingers) to carefully push some of the butter down between the slices.
• Reserve some butter or margarine to baste during cooking.
• Bake for around 45 minutes at 180°-220°C (350°- 425°F) before adding spice mixture.
• While the potatoes are cooking, combine the ingredients for the spice topping in a small bowl and mix well.
• After 45 minutes, brush the reserved melted butter or margarine over the potatoes then sprinkle the potatoes with the spice mixture.
• Return potatoes to the oven and bake for a further 15 minutes or until brown and crispy.
• (If the potatoes are not browning nicely after the first 45 minutes, simply increase the heat for the last 15- 20 minutes of cooking. If you are cooking a roast, you can time it so that you remove the meat to rest for 15-20 minutes before the potatoes are done).

CRISPY LOADED HASSELBACK POTATO BITES RECIPE - (4.2/5)

Steps:

• Preheat oven to 400°F. Line a large baking sheet with aluminum foil. Using a sharp knife, make several cuts through each potato, avoiding cutting all the way down. Place potatoes on baking sheet. Rub with olive oil and sprinkle with salt. Bake for 30 minutes, until potatoes are tender. Place cheese squares in between a few of the cuts on each potato. Return to oven for 5-10 additional minutes, until cheese has melted. Let cool 10 minutes before topping with sour cream, bacon and green onions, or your desired toppings. Serve warm or at room temperature. Enjoy!

HASSELBACK POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Stir together the butter, olive oil, chives and some salt and pepper in a small bowl.
• Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
• Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes.