Hasselback Potatoes (David Venable QVC)

By peridot728

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients

• 4 russet potatoes
• 1/2 cup chicken stock
• 1/2 cup butter, melted
• 3-1/2 tsp salt, divided
• 1-3/4 tsp black pepper, divided
• 1 tsp dried thyme
• 2 Tbsp oil
• 2 cups diced onions
• 1 cup sour cream
• 1 tsp minced garlic
• 1 scallion, chopped
• 2 cups grated extra sharp cheddar cheese

Preparation

Step 1

Cut 1/4" slits into the potatoes widthwise, stopping just before you cut through, so the slices stay connected at the bottom of the potato. Place the potatoes in a 2-1/2-quart round casserole dish.

Combine the stock, butter, 1 tsp salt, 1/2 tsp black pepper, and thyme in a medium-size bowl. Pour the mixture over the potatoes, making sure to get some of the liquid in between the slits. Sprinkle 1 tsp of salt and 1/2 tsp pepper over the potatoes. Place the casserole into the NuWave oven and set the timer for 45 minutes; set the cooking temperature to 350°F.

While the potatoes are baking, heat the oil in a medium-size skillet. Add the onions, 1 tsp salt, and 1/2 tsp black pepper. Sauté, stirring often, on low to medium heat until the onions have caramelized, about 20 minutes. Remove the pan from the heat to cool.

When onions have cooled, mix them together with the sour cream, garlic, scallions, and remaining salt and pepper.

When the potatoes have finished cooking, remove the NuWave lid and top each potato with cheese. Replace the lid and set the timer for 1 minute and temperature back to 350°F. Remove the potatoes from the oven and serve with the sour cream mixture.