Swedish Baked Potatoes (Hasselbackspotatis)

Recipe: #3207

November 29, 2011

" This recipe makes a great presentation as a side dish to any meal. A tip for cutting the potatoes: Lay the handle of a wooden spoon beside the potato to prevent cutting right through. Before I used this tip I cut right through many a potato ruining the whole effect"

Original recipe yields 8 servings


  • Serving Size: 1 (228.7 g)
  • Calories 225
  • Total Fat - 6.4 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 7.2 mg
  • Sodium - 153.3 mg
  • Total Carbohydrate - 36.9 g
  • Dietary Fiber - 3.8 g
  • Sugars - 3.4 g
  • Protein - 6.4 g
  • Calcium - 89 mg
  • Iron - 1.7 mg
  • Vitamin C - 18.7 mg
  • Thiamin - 0.2 mg

Step 1

Cut into the potatoes in thin slices but only 3/4 way through. So you now have a fan like potato

Step 2

Put half the butter in the bottom of an oven proof dish, place the potatoes into the dish, drizzle with the remaining butter

Step 3

Bake in 375f oven for approximately 1 hour, baste with the butter in the dish

Step 4

After 30 mintes sprinkle with cheese and crumbs - do not baste after putting on the crumbs and cheese. Finish baking until the potatoes are cooked

Tips & Variations

No special items needed.



First, the spoon tip does work - give it a try. Just such a nice simple potato. Buttery, easy to make, but a nice change from the average baked spud. My only change which didn't change the taste; was I used a mix of rye and white bread I had frozen in the freezer. (I keep a bag of leftover ends, or single rolls); so that is what I used, but they were fresh ground into crumbs. Just a delicious spud!

review by:
(1 Mar 2012)