Hassleback Potato Recipe | scissors.paper.wok

By LaLaCooks

I’ve also made them by stuffing a basil, sundried tomato and pin nut mix between the cuts – another delicious version!

Although it’s easy to cook potatoes like this, I thought it was worth sharing a pic where I thought they looked like gorgeous golden clam shells. I was expecting people for dinner last Friday as wasn’t sure whether I would have enough food, so I thought I would break the potatoes in half (after I had prepped them), and voila, double the pieces!

Ingredients

• 4 large baking potatoes

Details

Servings 4
Adapted from scissorspaperwok.com

Preparation

Step 1

To make Hasselback Baked Potatoes:

- Pre-heat oven to about 220ºC (425ºF).

Cut large potatoes on half (length ways)
Slice to create cuts seen in the pic (but don’t cut all the way through!)
Lay on lightly oiled baking dish, spay lightly in oil.
Season with you favorite flavours.
Cover in tin foil.

- Place in Oven for 40-50mins. Check on them every now and then. You are looking for a golden colour, with a but of crunch around the edges.

- To make them extra crispy, remove the foil for the last 10 minutes.