Hasselback Potatoes with Cheese and Bacon – an easy way to impress your guests with these pretty baked potatoes.
I could not resist anymore. I’ve been seeing these Hasselback potatoes everywhere. I mean everywhere. So I wanted to know what the fuss was all about. Apparently these potatoes originated in Sweden and the name comes from Hasselbacken, a restaurant in Stockholm where they were first served.
I have to say though, that they do look very pretty, so if you were having a dinner party you would definitely be impressing your guests with these potatoes.
Now since I love potatoes, especially roasted potatoes I had to give these a try. And of course since baked potatoes go with cheese and bacon, I had to add some cheese and bacon to mine.
To make these takes a little bit more time than your traditional baked potatoes. You’ll need larger baking potatoes, your favorite ones. What I did is I cut a small piece from the side of the potato, so that it would stay flat on the table and make it easier for me to slice them. Also you can put a chop stick on either side of the potato, lengthwise, so as you’re slicing, you don’t slice all the way through. This is just to help you along. The slices have to be fairly thin, about 3 to 4 mm.
I also added some butter in between some of the slices and sprinkled with salt and pepper. You’re supposed to bake these at 425 F degrees for 45 minutes, after which cover with aluminum foil so that tops don’t burn and bake for an additional 15 to 30 minutes or until done.
I was also thinking if I were to make these again, I would boil the potatoes first for about 15 minutes, then slice them up and bake them. This will also ensure that they are cooked through.
The topping ingredients that I used, as I mentioned before, are fried bacon pieces, some cheddar cheese and garnish with parsley.
So were they any different than a regular baked potato? No, of course not. But they are pretty so if you’re trying to impress someone, then this is the way to go.
- 6 large baking potatoes
- 1 stick of butter
- 3 tbsp olive oil
- salt and pepper to taste
- bacon bits cheddar cheese, sour cream for toppings
- parsley for garnish
Preheat oven to 425 F degrees.
Line a baking sheet with aluminum foil.
Wash the potatoes well. Cut a thin side off each potato, so that it makes it easier hold them straight on the table, and slice them. The slices should be about 3 to 4 mm in thickness, do not slide all the way down, about 3/4 down.
Slice the butter into thin slices and add the butter in between slices of potato. You can also add a bit more olive oil if you prefer.
Bake for 45 minutes after which cover with aluminum foil and bake for an additional 15 to 30 minutes, or until potatoes are cooked through.
Top with cheese and bacon, or your favorite toppings.