Hasselback Potatoes were first served in Sweden (in a restaurant called Hasselbacken—hence the name) and have made their way across the globe. In Hasselback Potatoes, individual potatoes are cut most of the way through, then filled with cheese in each slice. So Hasselback Potatoes are savory, cheesy, and filling all at once.Top with bacon, green onions, and sour cream from a fresh take on the classic baked potato..
Ingredients• 6 large baking potatoes • 8 tablespoons butter unsalted • 1/2 teaspoon salt, or to taste • 1/2 teaspoon pepper, or to taste Optional toppings: • 4 slices bacon, fried and chopped • 1/2 cup cheddar cheese, shredded • 2 tablespoons parsley fresh, chopped • sour cream
Preheat the oven to 425 degrees F.
Use aluminum foil to line a baking sheet.
Scrub the potatoes well. Slice into the potatoes, but don’t cut them all the way down, stopping about 3/4 of the way in.
Cut the butter into thin slices and insert them into the slices in the potatoes.
Place the potatoes on a baking sheet.
Bake for 45 minutes.
Cover with aluminum foil and bake until the potatoes are soft and done, about 20-30 minutes until soft and done.
Remove the potatoes from the oven, cover with toppings, and eat hot.