Hasselback Potatoes

Most of my dinners include a meat, a couple vegetables and a starch of some sort - usually potatoes, pasta, or rice. I get bored of the same starch side dishes. Roasted potatoes, oven fries, steamed rice, pasta tossed with a little olive oil and Parmesan cheese. I came across a new recipe for an easy to prepare potato with a slight twist on the baked potato.

Hasselback Potatoes are the Swedish version of baked potatoes with the addition of a crispy coating. They look like a fancy side dish, but are actually easy to make.

Thumbs up from all family members for the potatoes. We loved the tender potatoes with a seasoned crunchy topping. Shockingly, there was no need for sour cream.

I will be making these again very soon.

Hasselback Potatoes

serves 5

5 large baking potatoes
1 stick of butter, melted
seasoned bread crumbs
salt
pepper

Preheat oven to 400 degrees. Scrub potatoes and cut a small slice from the bottom of each potato. This helps the potatoes lie flat and not roll. Cut 1/4 inch vertical slices making sure not to cut all the way to the cutting surface. You want to keep the slices intact and still joined at the bottom of each potato.

Tear 5 sheets of foil large enough to wrap around each potato. Place 1 potato in each sheet of foil. Drizzle with butter and sprinkle with a generous amount of the seasoned bread crumbs and season with salt and pepper. Wrap foil around potatoes and bake for about 45 minutes.

After initial baking time, partial open each foil wrapped potato and bake for an additional 15 minutes to crisp up the topping.

Remove from the oven and serve warm.