Sometime last week, I made this delicious meal pictured above. Both were absolutely delicious. Today, you get the recipe for the potato.
Hasselback potatoes are delicious, although not at all healthy. I read the ingredient list and my heart kind of seized up a bit. But that's okay. Because every now and then, a little splurge is okay.
Besides, who doesn't want to know what a potato stuffed with 10 slices of butter and parmesan tastes like?
Tasty Kitchen has a beautiful photo tutorial if you are confused on any of the steps!
Source: Tasty Kitchen
2 whole Russet potatoes
2 tbsp of stick butter
1 piece (about 2 inches long) Parmigiano-Reggiano, sliced thinly
1/8 tsp garlic powder
1/4 tsp kosher salt
2 tsp olive oil
1/4 cup heavy cream
1/4 cups cheddar cheese, shredded
Preheat oven to 400º. Wash and scrub potatoes. Slice each potato into thin slices, but don't cut all the way through the potato. A trick to help you do this is to put the potato on a wooden spoon; it will stop the knife from cutting all the way through.
Slice the butter into thin pieces. Alternate the butter and parmesan, stuffing them in between the slices of potato. Season with garlic powder and salt. Drizzle the potato with olive oil.
Bake in preheated oven for 45 minutes. Remove from oven and drizzle the heavy cream over the potatoes. Top with cheddar cheese. Place back in the oven for 10-12 minutes. Remove and serve. Enjoy!