Hasselback Potatoes Recipe
Thinly sliced potatoes are roasted until they are the perfect golden brown, and then cheese, sour cream, and green onions are added on top. These potatoes are known as hasselback potatoes. A simple but stunning side dish that goes great with steak and chicken!
Ingredients
- Six russet potatoes, o
- ne-quarter cup olive oil,
- one-fourth cup melted butter,
- salt, and pepper to taste, ei
- ght thin-cut cheddar cheese slices, cut into one-inch squares,
- one-third cup sour cream,
- two teaspoons green onions,
- and cooking spray
DIRECTIONS
- Start the oven at 450 degrees Fahrenheit. After lining a sheet pan with foil, spray cooking spray on the foil.
- On a chopping board, sandwich a potato between two chopsticks. Cut the potato into thin, ⅛–¼ inch-thick slices. The chopsticks will stop you from having to from slicing through completely.
- Proceed with the remaining potatoes in the same manner. Arrange the potatoes onto the baking sheet.
- Mix the butter, olive oil, salt, and pepper in a small bowl.
- Make sure to get some of the olive oil mixture between the potato slices as you brush the entire surface.
- Bake potatoes for 50–60 minutes, or until they are soft and golden.
- After taking the potatoes out of the oven, give them five minutes to cool.
- Place a slice of cheddar cheese between each potato cut.
- Put the potatoes back in the oven and continue to bake for another three to five minutes, or until the cheese has melted.
- Place a dollop of sour cream on top of each potato, and then scatter the green onions on top. Serve right away.
NUTRITIONAL INFORMATION
402 kcal of calories,
39 g of carbohydrates,
7 g of protein
18 g of fat,
10 g of saturated fat,
37 mg of cholesterol,
186 mg of sodium,
935 mg of potassium,
3 g of fiber,
2 g of sugar,
336 IU of vitamin A,
13 mg of vitamin C,
44 mg of calcium, and 2 mg of iron.