3 Cheese Hassleback Potatoes
Anthony Nicometi Jr
The Cheeses can be substituted to your taste :)
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- large russet poatoes
- 1 c
- shredded sharp cheddar cheese
- 1 c
- shredded mozzarella & provolone cheese blend
- 1 c
- shredded colby jack
- 1 1/2 stick
- 1/2 Tbsp
- fresh parsley
- 2 Tbsp
- lemon juice
1Peel Potatoes, and submerge into a Bowl full of water with the 2 tbs of Lemon Juice. allow to soak for 5 mins.
2Take out of the water and pat dry with a paper towel.
Then slice the potatoes about 1/4-inch apart and about three-quarters of the way through to create even slices, so that they are still joined together at the bottom. This should create a fan type finish to the potatoes.
3Melt Stick & 1/2 of butter in small saucepan, Add Parsley and Soak potatoes in the butter, Spoon butter overtop making sure to get the butter into each slice of the potato
4Place the potatoes on a greased baking sheet and bake for 40 minutes. Spooning over the remaining butter in the pan over the potatoes every 10 minute
5after 40 mins, remove potatoes, and Sprinkle with all the cheese, and put back in the oven for 10 mins, until cheese is slightly brown and potato is crispy!