Cheesy Hasselback Potatoes

Cheesy Hasselback Potatoes

Ingredients (4 servings)

• 6 medium Yukon Gold or russet potatoes

• 3 tbsp melted butter

• 2 tbsp olive oil

• 3 cloves garlic, finely minced

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp smoked paprika

• ½ tsp chili flakes (optional)

Cheese filling

• 1½ cups shredded cheese (cheddar, mozzarella, Gruyère, or a mix)

Topping

• 2 tbsp fresh parsley or chives, finely chopped

• Optional: grated parmesan for extra crust

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Instructions

1. Prep the potatoes
   Preheat oven to 425°F (220°C).
   Wash and dry potatoes. Slice thin slits across each potato, about ⅛-inch apart, stopping before cutting all the way through.
   (Tip: Place chopsticks or wooden spoons on each side to prevent cutting through.)

2. Season
   Mix melted butter, olive oil, garlic, salt, pepper, paprika, and chili flakes.
   Brush generously over potatoes, working the mixture into the slices.

3. First bake
   Place potatoes on a baking tray.
   Bake for 40–45 minutes, until they begin to fan out and soften inside.

4. Add cheese
   Carefully tuck shredded cheese between the slices. Sprinkle parmesan on top if using.

5. Final bake
   Return to oven for 15–20 minutes, until cheese is melted and edges are golden and crispy.

6. Finish
   Garnish with fresh parsley or chives. Serve hot.

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Pro Tips

 

• For extra crispiness, baste once more halfway through baking

• Add bacon bits or caramelized onions between slices

• Serve with sour cream, garlic yogurt, or chipotle mayo