Cheesy Hasselback Potatoes
- August 5, 2022
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Cheesy Hasselback Potatoes are an impressive addition to any meal. If you’ve never seen them before , they are a pretty jazzy way to serve potatoes.
The name Hasselback comes from a restaurant in Stockholm, Sweden, named Hasselbacken, where the recipe for Hasselback potatoes was first introduced in the 1940s. This technique looks tricky, but is surprisingly easy to do.
Hasselbacking is a cooking method in which potatoes or other items are sliced not-quite-all-the-way through in thin, even layers, which can be stuffed or topped with additional flavorings. It’s a way of creating more surface area for flavors and creating additional texture.
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Cut a slice off the bottom of each potato so that you have a flat surface to work with (you don’t want your potato rocking and rolling).
In order to get the same depth of cuts, use a guide such as chopsticks or skewers placed on either side of the potato. Cut thin slices (about 1/8-inch) stopping when the knife touches the guides. Brush the potatoes with melted butter, cover with foil, and bake for 45 minutes.
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The creamy filling in between each slice is the semisoft cheese. Just heat it briefly in the microwave, spoon it into a disposable baggie, cut off an end and squeeze it between the layers.
Finish the potatoes off with a topping of breadcrumbs, parmesan cheese, melted butter and rosemary.
Bake the potatoes until the topping browns up, about 15 minutes. Sprinkle with a little lemon zest and serve!
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Cheesy Hasselback Potatoes
Makes: 8 servings
Prep Time: 25 minutes
Bake Time: 55 minutes
Total Time: 1 hour & 20 minutes
Ingredients
- Nonstick cooking spray
- 12 fingerling potatoes (about 1 & 3/4 pounds)
- 3 tbsp unsalted butter, melted, divided
- 1 5.2-ounce package semisoft cheese with garlic and herbs (see Chef’s Note)
- 2 tbsp fine dry bread crumbs
- 2 tbsp grated parmesan cheese
- 1 tsp chopped fresh rosemary
- 2 tsp lemon zest
Instructions
Preheat the oven to 400°F. Line a rimmed baking sheet with foil, then coat foil with cooking spray.
For each potato, cut a thin slice from the bottom so it stands without rolling. Arrange two chopsticks of skewers lengthwise on opposite sides of the potato. Slice into each potato crosswise at 1/8-inch intervals, stopping when knife reaches chopsticks. Arrange the potatoes on the baking sheet. Brush with 2 tablespoons melted butter. Cover with foil. Bake for 45 minutes.
In a small bowl, microwave the semisoft cheese on 50 percent power for 20 seconds. Place in a plastic bag; snip one corner. In a small bowl, combine breadcrumbs, Parmesan, remaining one tablespoon melted butter, and rosemary.
Uncover potatoes. Use a butter knife to open layers, and pipe cheese between slices. Sprinkle with the bread crumb mixture. Bake for 10 to 15 minutes, until browned. Sprinkle with lemon zest.
Chef’s Note:
Boursin or Rondelé are popular brands of semisoft cheese with garlic and herbs
Recipe by Fine Cooking
Ingredients
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