I’m starting to get a little tired of boring baked potatoes. Lately I’ve taken to topping them with some crazy stuff in order to make them interesting. When I came across hasselback potatoes, I knew they’d be a nice change of pace at the dinner table.
The outside of these potatoes are crispy like chip, but the insides are cooked and soft. The best part? You can dip these into any sauce you want: ranch, honey mustard, sour cream & chives, ketchup, or BBQ sauce. The possibilities are endless. I like to eat these with a mixture of sriracha and mayo…a tasty, fatty combination.
Definitely worth trying the next time you plan on making a baked potato!
|Prep time||15 minutes|
|Cook time||30 minutes|
|Total time||45 minutes|
|Meal type||Side Dish|
- 2 Large baking potatoes
- olive oil
- salt & pepper
|Preheat oven to 450 degrees, and wash potatoes well.|
|Slice potatoes thin into coin-like slices, without cutting through the bottom of the potato. (If you want, lay chopsticks on either side of the potato to give the knife a natural stopping point.)|
|Gently fan the potatoes out, drizzle with olive oil and salt and pepper.|
|Bake for 30 minutes, or until the potatoes are crispy.|