Hasselback Baked Potatoes
Recipe: #2315
November 10, 2011
Categories: Side Dishes, Potatoes, Christmas, Sunday Dinner, Oven Bake, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"Adapted from one served at Stockholm's popular old Restaurant Hasselbacken. For best results, choose larger oblong potatoes and slice bottoms off slightly so that they will lay flat while slicing."
Ingredients
Nutritional
- Serving Size: 1 (251.1 g)
- Calories 413.3
- Total Fat - 29.5 g
- Saturated Fat - 18.4 g
- Cholesterol - 76.3 mg
- Sodium - 308 mg
- Total Carbohydrate - 35.2 g
- Dietary Fiber - 5.2 g
- Sugars - 2.8 g
- Protein - 4.1 g
- Calcium - 29.8 mg
- Iron - 1.2 mg
- Vitamin C - 19.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F. Slice each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom.
Step 2
Slice each potato crosswise at about 1/8-inch intervals, cutting to within 1/4 inch of the bottom.
Step 3
Arrange potatoes in a buttered 11 x 7-inch baking dish; drizzle each potato with about 2 tablespoons butter evenly over potatoes, and sprinkle with salt.
Step 4
Bake potatoes second-lowest oven rack for 30 minutes. Sprinkle breadcrumbs over potatoes, drizzle with remaining 8 tablespoons of melted butter, and bake 20 more minutes.
Step 5
Then drizzle with remaining 2 tablespoons melted butter, and return to oven to bake 20 more minutes or until just tender.
Step 6
Sprinkle cheese over potatoes, baste with butter in pan, and bake 5 more minutes or until potatoes are golden.1
Tips
No special items needed.