Cheesy Hasselback Potatoes

Name: Cheesy Hasselback Potatoes
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 4 russet potatoes (all roughly the same size); 1 tbsp olive oil; 3 tbsp unsalted butter (melted); 1 tsp fine sea salt; 1/2 tsp freshly ground black pepper; 1 tsp garlic powder; 3 tbsp Parmesan cheese (freshly finely shredded); 4 oz block of sharp cheddar (thinly sliced); chives for garnish (chopped)

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Prep Time: 20 minutes

Cook Time: 60 minutes

Total: 80 minutes

Servings: 4

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Ingredients

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4 russet potatoes (all roughly the same size)1 tbsp olive oil3 tbsp unsalted butter (melted)1 tsp fine sea salt1/2 tsp freshly ground black pepper1 tsp garlic powder3 tbsp Parmesan cheese (freshly finely shredded)4 oz block of sharp cheddar (thinly sliced)chives for garnish (chopped)

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Instructions

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Step 1

Pre-heat the oven to 425 degrees F.

Step 2

Slice the potatoes by placing them (one at a time) in between 2 wooden spoons of kitchen utensils (see video for reference). This will allow you to more accurately slice the potatoes without slicing too far down to the bottom. Make very thin slices into the potato going all the way across. You want the slices to be roughly 1/4 inch thick each. Having a very sharp knife will make this easier.

Step 3

Place the potatoes, cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with a little salt. Bake for 50 minutes.

Step 4

Meanwhile, in a small bowl, mix together the melted butter, salt, pepper, and garlic powder.

Step 5

After 50 minutes, remove the potatoes from the oven and evenly distribute the slices of cheddar cheese into the cuts of the potatoes. I added a slice of cheese in roughly every 3rd-4th cut. Brush the tops of the potatoes with the butter mixture. Sprinkle with the parmesan cheese.

Step 6

Bake for 15 more minutes. Top with chives and enjoy!