Cheesy Hasselback Potatoes

Total Cook Time: 1 hour

3 large russet potatoes
Avocado oil (substitute olive oil or melted butter)
Coarse Sea Salt
2-3 slices cheddar cheese per potato

Optional Garnish
Bacon Bits
Sour Cream

Preheat the oven to 450 F.
Place two wooden or plastic spoon handles on both sides of potato and make cuts about 1/8 inch apart all the way across.
(The handles of the spoons will keep you from cutting all the way down into the potato)
Cover each potato top and bottom with avocado oil (substitute olive oil or butter).
Top with coarse sea salt.
Place in the oven 450F.

Pull the potatoes out at 55 minutes and check the tenderness.
They should have cooked all the way through by now, but if not place back in the oven 5-10 more minutes before moving on to the next step.

Break each slice of cheddar cheese into 4 and places between the slits in the potatoes.
How much cheese you use depends on your personal preference.

It only takes about 5 minutes for the cheese to completely melt.

Garnish with chives, bacon bits, and/or sour cream.

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