For hasselback potatoes make sure to not cut all the way through the potato when you slice them. One method is to use a couple wooden kitchen spoons placed along the bottom of the potato as you slice, keeping the knife from cutting all the way to the cutting board. See video in the post above for a visual example. Potato sizes will vary so adjust cooking times based on your potato. Keep checking by piercing the potato to check for doneness. Bake a whole casserole dish of these potatoes and it easily serves a bunch of hungry people. Just have all your toppings on the side and everyone can dress up their hasselback potatoes themselves.
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2pounds(910g)baking potatoes(@ 4 large or 8 medium Yukon, Russett, Red, Gold, etc…)
3/4cup(85g)grated cheese, whichever you prefer (fresh grated parmesan, cheddar, blue cheese, Swiss, etc…)
sour cream, (optional topping)
butter, (optional topping)
Chopped green onions or chives, (optional topping)
Pre-heat oven to 425°F.
Slice each potato crosswise about 1/8” apart, but be careful to not slice the potato all the way through. Leave about 1/4-inch of the bottom of the potato un-cut so it can hold the shape of the potato intact.
Brush melted butter over the potatoes, making sure to brush in-between the slices. Sprinkle with salt and pepper, to taste.
Place potatoes in a baking dish or on a sheet pan lined with foil or parchment. Bake for about 1 hour 15 minutes, or until the potatoes are tender all the way through.
Remove from the oven and top cheese on the potatoes. Bake potatoes for an additional few minutes or until cheese is melted. Garnish with chopped parsley and serve with sour cream, butter and/or chives.