Sliced Baked Potato Hasselback With Rosemary And Gruyere Recipes

SLICED BAKED POTATO (HASSELBACK) WITH ROSEMARY AND GRUYERE

Steps:

• Preheat oven to 425°F and place rack in the lower-middle position.
• Cut slits in each potato 1/8 to 1/4-inch thick slices, careful not to cut all the way through (you want to be able to lift the potato in one piece). An easy way to do this is to put a knife or wooden spoon handle up against the length of a potato, and slice until you hit the handle with the knife.
• Wrap each potato with aluminum foil and and bake for 35 minutes.
• Unwrap each potato and brush everywhere (including the bottom) with half of the olive oil.
• Bake, unwrapped (you can leave the potatoes in the foil), for an additional 15-25 minutes, until potatoes are soft and tender.
• Take potatoes out of the oven and gently open each slit with a pairing knife. Put a slice of cheese in between each slit (you can skip some if the slices are really thin - add a piece of cheese for every 2-4 slits).
• Do the same for the rosemary and chives, brush with the remaining olive oil, and season with more salt and pepper.
• Return to bake in the oven for 5-10 minutes or until cheese has melted. Serve.

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.