spud stud

i thought id tried every variation under the sun of cooking a potato… until i stumbled across a couple of recipes for hasselback potatoes!

they seemed kind of like a mix between a baked potato and scalloped potatoes. top em’ with some bacon bits and you could serve these babies up as your main course. they have the looks of being prepared by a skilled hand, but a pair of chopsticks will have you mastering this recipe in no time


russet potatoes, thoroughly rinsed
olive oil
bread crumbs (i used a GF version)
shredded cheese (i used daiya rice shreds)

1) Heat oven to 450*. Place chopsticks on a cutting board on either side of the potato and cut thin slices all the way down the length of the potato. Be careful to not cut all of the way through it!

2) Place potatoes in a roasting pan coated with a thin layer of olive oil. Drizzle olive oil over potatoes and bake for about 45 minutes.

3) Once they’re done, remove the pan from the oven. Mix some cheese, olive oil and breadcrumbs in a bowl (enough to cover however many potatoes you’re cooking) and spread onto potatoes, making sure to get the mixture into the cracks. Top with some salt and pepper and place the pan back in the oven until the cheese is melted.



Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: