Buffalo Hasselback Potatoes
Created by Misa on May 3, 2016
- Servings: 4
- Prep Time: 15m
- Cook Time: 1h
- Recipe #23665
Ingredients
- 4 (24 ounces) russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon butter, melted
- 2 tablespoons hot sauce (buffalo sauce)
- 4 ounces sour cream (1/2 cup)
- 1/3 cup crumbled blue cheese
- 3 green onions, chopped
How to Make
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Step 1: Start by preheating your oven to 400 F.
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Step 2: Make thin slices (about 1/8 inch thick) all down the length of the potato without cutting all the way through, stopping about 1/4 inch from the bottom. Rub the potatoes with the olive oil, salt, and pepper. Place on a baking pan, and bake for 1 hour, or until tender in the middle and crispy on top.
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Step 3: While the potatoes bake, mix together the melted butter and buffalo sauce. Brush the tops of the now baked and fanned out potatoes with the buffalo mixture and return to the oven to bake for another 5 minutes.
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Step 4: Pull the potatoes from the oven and top with the sour cream, blue cheese, green onion slices, and additional buffalo sauce if you would like. Serve!
Nutritional Facts
- Serving Size: 1 (230.5 g)
- Calories 267.5
- Total Fat - 13.8 g
- Saturated Fat - 6.9 g
- Cholesterol - 26 mg
- Sodium - 830 mg
- Total Carbohydrate - 29.7 g
- Dietary Fiber - 4.4 g
- Sugars - 2.3 g
- Protein - 7.5 g
- Calcium - 121.6 mg
- Iron - 1.1 mg
- Vitamin C - 16.7 mg
- Thiamin - 0.1 mg