Hey this is vegetarian
These are so good you could eat them as a main course. And so hearty, you probably should. Add more cheese, if you need. We barely resisted the urge to top with bacon.
Hasselback Potatoes
- 3 medium to large russet potatoes
- 2-3 tbsp olive oil
- 1 tbsp bread crumbs
- 1/2 cup Swiss cheese
- 2 tbsp fresh chopped parsley
- salt/pepper to taste
Heat oven to 450. Wash potatoes and put on a cutting board. Place chopsticks on either side of the potatoes and then cut thin slices down the length of the potato, almost all the way through. The chopsticks should prevent you from slicing all the way through. Rinse the potatoes again, making sure to get in the cracks. Pat dry. Drizzle about a tablespoon of olive oil in the bottom of a roasting pan. Rub another tablespoon on each potato, forcing some oil into the slices. Roast the potatoes until tender, about 40-45 minutes. In a small bowl, mix cheese, about a teaspoon of olive oil, salt and pepper and breadcrumbs. When potatoes are done, push the filling into the top of each potato. Return to oven to melt cheese. Garnish with fresh parsley when done. Serve hot.
Rufus' Food and Spirits Guide 
Yum! I would definitely eat these as a main!
Well, vegetarians everywhere thank you for resisting the urge. 😉 I have a bag of potatoes just begging to be used for this — yum!
I’ve heard/seen recipes for these potatoes before but I like the additions of the cheese/breadcrumb between the slices. A nice variation on a plain baked potato.
Yum. I have more potatoes than I know what to do with right now… only now I know what to do with (some of) them!
These look so good. Tomorrow’s dinner.
Lovely.. I love these potatoes. Guests are always so impressed.. and they’re quite versatile! In Canada we call them “Fan” Potatoes 🙂 xx
Sounds like a good dish for a fall supper.
YES! Those look amazing.
You always do such a beautiful job with these.
I got to try this with my next potatoes
That is excellent. Has to be tried soon:)
Heavenly! Bacon would definitely make this a full meal!
🙂 Mandy
I love these spuds and can’t believe I have never made them!
Excellent – I thought it said Hasselblad for a minute 😉
I will try them tonight! There’s parsley in the freezer and a bag waiting to be baked.
Love the trick with the chopsticks…
I could eat these as a main. Hubby would want sausage…
We saw that trick on America’s Test Kitchen.
Those are amazing. I want those for breakfast. And lunch. And dinner. I haven’t made baked potatoes at home in forever, but these have just gone to the top of my list.
I’ve never seen these with cheese. They look great! A must try.
I love hasselback potatoes and your look fabulous!
I would definitely eat these as a main course–they look really good!
These are my favorite potatoes.
Impressed that you resisted the urge to add bacon but also sad that you did not add bacon.
Our feelings exactly. Kidding, they were really good!
Yummy!
This looks like some nice cool night comfort food!
Yum! We love hasslback spuds, but never put cheese on them before!!
These look so good. Bad for the bedtime cravings! Bookmarked!
I have some Rooster potatoes I’m going to try on this recipe. I’ll let you know how I fair. 🙂
Such an incredible looking potato! We usually drizzle ours with lemon juice and garlic, so delicious.
I wouldn’t be able to resist the bacon. These look delicious! I think we have several leftover potatoes lying around too. 🙂
One of my favorite side dishes!
Nope, wouldn’t have been able to resist the urge. I’m sure mine would have been covered in bacon haha. Either way, looks delicious!
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Oh wow! It’s hungry time.
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