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italian cheese hasselback potatoes

Recipe by
Lauren Conforti

I had been wanting to make these! I put my own little twist to them, and they were a hit with the family. :)

yield 4 -6
method Bake

Ingredients For italian cheese hasselback potatoes

  • 4-6
    baking potatoes
  • olive oil
  • 4-5 Tbsp
    butter, melted
  • 1 Tbsp
    fresh parsley, chopped
  • 1 Tbsp
    fresh basil, chopped
  • 1 Tbsp
    fresh oregano, chopped
  • 4 clove
    garlic, minced
  • parmesan cheese
  • 1/2 c
    shredded mozzarella (or cheddar)
  • 4 slice
    bacon, cooked, drained, crumbled small

How To Make italian cheese hasselback potatoes

  • 1
    Preheat oven to 350.
  • 2
    Slice potatoes Hasselback style, making very thin slices but being very careful not to cut all the way through.
  • 3
    In a small bowl, mix together melted butter, parsley, basil, oregano and garlic.
  • 4
    In a small frying pan, fry up the bacon until crisp. Drain well on paper towels. Crumble & set aside.
  • 5
    Line a baking dish with foil. Spray with non-stick spray. Arrange potatoes in baking dish. Drizzle with olive oil, then using your hands rub the oil all over the surface of the potatoes.
  • 6
    Bake in oven for 15 minutes. Then take out and, using a basting brush give a nice coating with the butter-herb mixture.
  • 7
    Place back into the oven for 15 minutes, then baste again.
  • 8
    Repeat baking & basting every 15 minutes until potatoes are tender inside and browned & crispy on the outer edges. 1/2 way through baking, sprinkle a little Parmesan, then baste.
  • 9
    When potatoes are done (about an hour or so), sprinkle with some shredded cheese, and bake for 5-10 minutes more just until cheese is melted. Remove from the oven and top immediately with the crumbled bacon.
  • 10

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