Hasselback Potatoes

 

     Ever wanted to have a baked potato served up differently? I love potatoes, but versatility is a must with these little spuds when it comes to baking them.

     I've seen hoards of recipes for baked potatoes, but I've never had one made quite like this before, so I decided to give it a go, and this is my version of the 'Hasselback Potato'. 

 Ingredients:  

2 large baking potatoes, washed and dried

4 Tbsp. Garlic Infused Olive Oil (for baking and frying)

2 Tbsp. minced onion

Sea Salt to taste

Coarse ground black pepper to taste

 1/2 tsp. smoked paprika

1/4 c. fresh grated parmesan cheese

A few sprigs of curly leaf parsley, chopped

Directions:

 Preheat oven to 450°

     After washing potatoes and drying them, slice in a parallel direction, but not all the way through.  The easiest way to do this is to lay the potato on a large serving spoon and then slice so as not to cut down to the bottom of the potato.  You want to leave at least 1/4 inch of the base in tact. 

     In a small bowl, mix the oil, garlic, salt, pepper, and paprika.  Next, spread the potato open carefully and brush the oil over the potato, making sure to get the onion and parsley in between the wedges also. 

     Bake in oven on cookie sheet for 45 minutes or until done.  Carefully remove potato to serving plate and top with cheese.  Serve with sour cream or favorite topping.  Enjoy!

Next time:  

     I'm going to try this by wrapping it in aluminum foil and baking it at 450° for a half hour or so for a more moist potato.