What's a Hasselback potato? This side dish gets its name from Hasselbacken, the Stockholm restaurant where it was first served. It is a rather impressive dish with the potatoes thinly sliced, fanned out and baked crispy on the outside and tender on the inside.
Hasselback potato could be as simple as seasoning with salt and pepper, or with lemon and herbs. I turn it up a notch by loading it with sinfully goodness of butter, cheese, sour cream and bacon. Dieters, health freak may leave this page.
Wash and scrub potato. Place a wooden spoon below the potato if you do not have a steady hand. This will prevent you from cutting all the way through.
Cut thin and even slices
Stuff butter slices in between a few of the slits.
Bake the potatoes for about one hour or until the insides are tender.
While the potatoes bake, fry the bacon.
Slice the spring onion finely
When potatoes are done, stuff the cheese in some of the slits. You can use grated cheese, but not sandwich cheese slices which I'm using. It doesn't turn melty and gooey.
Top with bacon and return to the oven to melt the cheese.
Top with sour cream or Greek yoghurt and some green onions
This post is linked Little Thumbs Up 'BUTTER' hosted by Jasline of Foodie Baker, organised by Zoe of Bake For Happy Kids and Doreen of My little favourite DIY.
To this end I strenuously contend with all the energy Christ so powerfully works in me. Colossians 1:29