Italian Cheese Hasselback Potatoes
By
Lauren Conforti
@Hutt5asl
1
I had been wanting to make these! I put my own little twist to them, and they were a hit with the family. :)
Ingredients
- 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
- 1Preheat oven to 350.
- 2Slice potatoes Hasselback style, making very thin slices but being very careful not to cut all the way through.
- 3In a small bowl, mix together melted butter, parsley, basil, oregano and garlic.
- 4In a small frying pan, fry up the bacon until crisp. Drain well on paper towels. Crumble & set aside.
- 5Line 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.
- 6Bake in oven for 15 minutes. Then take out and, using a basting brush give a nice coating with the butter-herb mixture.
- 7Place back into the oven for 15 minutes, then baste again.
- 8Repeat 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.
- 9When 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.
- 10Serve.
