These CHEESY Stuffed Hasselback Potatoes are easy to make and such a scrumptious and enjoyable facet dish! You possibly can simply customise these primarily based in your preferences and even make them dairy free by leaving the cheese out fully.

We love potatoes in our home (are there properties that don’t!?) however they get main bonus factors in the event that they’re STUFFED with cheese!

Elements wanted:

  • Potatoes. I actually love this recipe with russet potatoes however actually any good baking potatoes would work properly together with yukon gold potatoes.
  • Garlic butter. We’re going to soften our butter and blend in some garlic powder, salt and pepper. Whenever you brush it on, you wish to ensure that a few of it will get within the potatoes.
  • Cheese. I used cheddar cheese on the within and somewhat parmesan on prime.
  • For topping. I LOVE these topped with chives (or recent herbs reminiscent of rosemary or thyme!) and somewhat bitter cream.

That’s it for right this moment! I’m excited to see extra of you making this recipe as a result of it’s significantly so easy and SO GOOD! should you do make it, PLEASE tag my on Instagram @foodwithfeeling!

Extra potato recipes you’ll love:

  • On the spot Pot Mashed Potatoes
  • Vegan Mashed Potatoes

Stop your display from going darkish

  • Pre-heat the oven to 425 levels F.

  • Slice the potatoes by inserting them (one after the other) in between 2 picket spoons of kitchen utensils (see video for reference). This can let you extra precisely slice the potatoes with out slicing too far all the way down to the underside. Make very skinny slices into the potato going all the best way throughout. You need the slices to be roughly 1/4 inch thick every. Having a really sharp knife will make this simpler.

    4 russet potatoes

  • Place the potatoes, reduce facet up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with somewhat salt. Bake for 50 minutes.

    1 tbsp olive oil

  • In the meantime, In a small bowl, combine collectively the melted butter, salt, pepper, and garlic powder.

    3 tbsp unsalted butter, 1 tsp tremendous sea salt, 1/2 tsp freshly floor black pepper, 1 tsp garlic powder

  • After 50 minutes, take away the potatoes from the oven and evenly distribute the slices of cheddar cheese into the cuts of the potatoes. I added a slice of cheese in roughly each Third-4th reduce. Brush the tops of the potatoes with the butter combination. Sprinkle with the parmesan cheese.

    4 oz block of sharp cheddar, 3 tbsp Parmesan cheese

  • Bake for 15 extra minutes. High with chives and luxuriate in!

    chives for garnish

Energy: 407kcal | Carbohydrates: 40g | Protein: 13g | Fats: 23g | Saturated Fats: 12g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 7g | Trans Fats: 0.3g | Ldl cholesterol: 53mg | Sodium: 839mg | Potassium: 925mg | Fiber: 3g | Sugar: 1g | Vitamin A: 578IU | Vitamin C: 12mg | Calcium: 276mg | Iron: 2mg