LOADED HASSELBACK POTATO RECIPE BY TASTY
Here's what you need: chopsticks, medium potatoes, butter, salt, pepper, cheddar cheeses, sour cream, bacon, green onion
Provided by Alvin Zhou
Categories Sides
Yield 2 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 974 calories, Carbohydrate 42 grams, Fat 69 grams, Fiber 3 grams, Protein 46 grams, Sugar 12 grams
CHEESY HASSELBACK POTATOES
Provided by Trisha Yearwood
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 6
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.
HASSELBACK POTATOES
Find out how to make Ree Drummond's crisp and buttery Hasselback Potatoes from Food Network.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 5
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.
LOADED POTATOES
Fancy enough for company, these baked potatoes look like you fussed but are really simple to fix. Our home economists sliced each one into a fan, covering them with cheese, bacon and savory seasonings. (For a quick how-to on creating potato fans, turn to page 50.)
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Scrub potatoes. With a sharp knife, slice potatoes thinly but not all the way through, leaving slices attached at the bottom. Place on a microwave-safe plate; drizzle with butter. Combine the Parmesan cheese, rosemary, salt and pepper; sprinkle over potatoes and between slices., Microwave, uncovered, on high for 12-18 minutes or until potatoes are tender. Top with cheddar cheese, bacon and onion. Microwave for 1-2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 435 calories, Fat 13g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 607mg sodium, Carbohydrate 68g carbohydrate (6g sugars, Fiber 6g fiber), Protein 15g protein.
LOADED HASSELBACK POTATOES & DIP RECIPE BY TASTY
Here's what you need: large russet potatoes, olive oil, salt, pepper, wooden skewers, cream cheese, shredded cheddar cheese, sour cream, green onion, bacon
Provided by Nathan Ng
Categories Appetizers
Yield 6 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 689 calories, Carbohydrate 44 grams, Fat 49 grams, Fiber 3 grams, Protein 18 grams, Sugar 6 grams
BAKED HASSELBACK POTATOES
These baked hasselback potatoes don't need a lot of toppings to make them wonderful. Simple, yet fancy.
Provided by Carol Castellucci Miller
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 1h5m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 269.6 calories, Carbohydrate 38.5 g, Cholesterol 2.2 mg, Fat 11.1 g, Fiber 4.8 g, Protein 5.5 g, SaturatedFat 1.9 g, Sodium 51.8 mg, Sugar 1.7 g
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