Hasselback potatoes have a crispy exterior and tender interior. (Staff Photo: Julie Wells)
Sometimes a plain old baked potato just won’t cut it, and you just can’t take any more mashed potatoes.
There are the good old fashioned french fried potatoes, but the thought of the heartburn to follow just isn’t worth it.
So, what’s left? Hasselback potatoes could be the answer to your next potato craving.
I had heard of the crispy exterior, soft interior baked potatoes before, but I had to bake one to see what the fuss was all about.
The Hasselback potato, which I believe originated from Sweden, has a scalloped potato edge to it and can be red, yellow or golden. You can serve it sliced, but not all of the way, coated in olive oil and seasonings and baked into deliciousness.
Feel free to use any of the traditional baked potato toppings, such as cheese, bacon, sour cream and chives. Using butter is definitely a good option and even adding some Parmesan cheese is scrumptious as well.
The only drawback to this recipe is that it takes close to an hour to bake, but it is completely worth it.
Medium sized potato, washed
Preheat oven to 400 degrees.
Using a knife, cut slits into the potato about two-thirds of the way down. Also, cut a thin piece off of the bottom of the potato; this helps the potato to stay upright and not roll while cooking.
Coat the potato with olive oil, including the bottom, and add seasonings.
Place the potato in a baking dish, lined with aluminum folk and bake for 50 to 60 minutes at 400 degrees.
Halfway through cooking process, remove the potato from the oven and coat with olive oil and continue cooking.
Top with Parmesan cheese.
Tip: Thinly slice a small onion, and place the onions slices between the potato slits, to add some extra flavor.