Sunday, January 11, 2015

Hasselback Potato

Hasselback Potatoes
This makes an excellent side for dinner and is so easy to prepare! If your family likes baked potatoes, this will soon become a favorite. One way to speed up the baking process is to leave the skin on for maximum nutrition, prick each potato all over with a fork, rub the surface with oil, salt and pepper and microwave one at a time for 2 minutes. The potatoes will be semi-cooked which also makes it easier to score with a knife. Bake in the oven for 10 minutes, sprinkle the necessary ingredients over top and in the crevices and bake for another 10 minutes until the cheese melts. Tastes yummy!

Half a Hasselback Potato Served with
Salisbury Steak & Cranberry Chutney
1 russet potato, scrubbed under running water
1 Tbsp. vegetable oil
salt & pepper to taste
dash of garlic powder
dash of onion powder
2 Tbsp. grated cheese
1 Tbsp. bacon bits (optional for vegetarians)
1 stalk scallions/green onions, minced

  1. Preheat oven to 425*F & place a rack on a baking sheet.
  2. Prick potato with a fork on all sides.
  3. Rub with oil, salt & pepper and microwave on high power for 2 minutes.
  4. Remove from microwave & score with a serrated knife 2/3 of the way down.
  5. Season with salt, pepper, garlic & onion powder.
  6. Place on a rack in preheated oven and bake for 10 minutes.
  7. Sprinkle with cheese, bacon bits (if using) and bake another 10 minutes.
  8. Garnish with scallions and serve immediately.

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