Loaded Hasselback Potatoes!

 
 
 
These "Loaded Hasselback Potatoes" are a unique and sort of elegant way to serve potatoes.  They look harder than they actually are also.  If you can bake a potato and have a sharp knife, you can do this.   These are great 'company potatoes' that will impress your guests also!  This is a Swedish dish that was original served at the Hasselbacken in Stockholm.  I feel like their version might have peeled the potatoes, but I am not sure and we are going to leave the peeling on, because I like the crispy texture on the outside and soft potato on the inside!   I also 'Southerned' mine up with bacon and such!   You did expect that, didn't you?   Here is what you will need for these:
 
4 sliced bacon, fried crisp
4 baking potatoes, scrubbed
1/4 cup olive oil
1/4 cup butter
salt
black pepper
garlic powder
1 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese
sour cream
snipped chives
 
Preheat oven to 375 degrees.
 
Fry the bacon until crisp and crumbled it.
 
Cut the scrubbed potatoes across the tops in thin slices, not slicing completely through.  You need a sharp knife to get good uniform slices.  Leave about 1/8 inch intact on the bottom to hold them together.  Place on a baking dish or cookie sheet.  Drizzle each one with olive oil, fanning the slices apart a little so it gets down between the cuts.  Cut the butter in small pieces and stuff it in between the cuts.  Sprinkle with salt, black pepper and just a little garlic powder.   Place in the oven and bake for 1 hour. 
 
Sprinkle with the cheeses and put back in the oven for 5 minutes to just melt.
 
Sprinkle with bacon and top with sour cream and chives, if desired!
 
 
 
 


2 comments:

  1. Aileen McEleney, ScotlandMarch 5, 2014 at 4:28 AM

    Oooooh Kathy, they look amazing. Will deffo be having a go at these before too long. Thank you

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  2. I've made something similar (Slice the potatoes the same way). Add butter, garlic, and sliced onions, wrap in a foil pouch, then put it out on the grill - about an hour before the meat goes on.

    The hardest part about these is waiting for them to bake through! Yum!

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