Crispy Loaded Hasselback Potato Bites Recipe 43

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!

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!

BAKED HASSELBACK POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place a potato between 2 wooden spoons. Slice potato crosswise at 1/8-inch intervals, cutting until you hit the spoon handles, being careful not to cut all the way through. Repeat with remaining potatoes and transfer to a baking sheet.
• Combine olive oil, garlic, paprika, and salt in a small bowl. Brush mixture over the top and in between the slits of potatoes.
• Bake in the preheated oven until potatoes have fanned out a bit, and are cooked through on the insides but a bit crispy on the outsides, about 45 minutes. Sprinkle 2 tablespoons Parmesan cheese over top and bake until melted, 2 to 3 minutes.
• Garnish with additional Parmesan and chives.

FABIENNE'S HASSELBACK POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Thinly slice each potato several times, stopping just short of cutting all the way through.
• Whisk olive oil, garlic, paprika, oregano, and celery salt together in a bowl; pour into a resealable plastic bag. Add the potatoes, seal the bag, and shake to coat completely. Transfer potatoes to a baking dish and reserve oil mixture in a small bowl. Sprinkle Parmesan cheese over the potatoes.
• Bake potatoes in the preheated oven until layers start to separate and potatoes are slightly tender, about 30 minutes. Brush potatoes with reserved oil mixture, pulling layers apart if they are sticking together. Continue baking until potatoes are crispy on the edges and easily pierced with knife, 30 to 40 minutes more.

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!