Hasselback Potatoes with Sun-Dried Tomatoes and Goat Cheese

Cheese and basil is always a good idea

It’s sort of like a pizza on a potato…

Hasselback Potatoes with Sun-Dried Tomatoes and Goat Cheese

• 3 medium to large russet potatoes
• 2-3 tbsp olive oil
• 1 tbsp bread crumbs
• 1/2 cup hard goat cheese or fresh mozzarella
• 2 tbsp fresh chopped basil
• 1/4 cup sun-dried tomatoes
• salt/pepper to taste

Place sun-dried tomatoes in a two-cup measuring cup and cover with boiling water. Let set for 30 minutes or so. Heat oven to 400. 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 half tablespoon or so on each potato, forcing some oil into the slices. Roast the potatoes until tender, about 45 minutes. While the potatoes are cooking, drain the tomatoes and dice them.  When potatoes are done, push the tomatoes into the top of each potato. Top with cheese and bread crumbs and salt and pepper to taste. Return to oven to melt cheese. Garnish with fresh basil when done. Serve hot.