Mini Grilled Hasselback Potatoes

Step 1

Heat grill to high heat.

Step 2

Rest each baby potato between two chopsticks (to act as a stop for the knife) and carefully cut vertical slits in each potato, about every ⅛-inch.

Step 3

Place sliced potatoes on a plate and microwave at high on one side for 2 minutes. Flip potatoes over and microwave again for an additional 2 minutes.

Step 4

Arrange potatoes on a large piece of aluminum foil. Set aside.

Step 5

In a small bowl, mix together melted butter and minced garlic. Season with salt/pepper to taste.

Step 6

Brush garlic butter mixture over each potato, making sure the butter drips into each cut.

Step 7

Tuck pieces of cheese into the slits in the potatoes (does not have to be in every single slit).

Step 8

Loosely cover/tent the potatoes with a second sheet of aluminum foil, crimping the two pieces of foil together along the edges to create a seal.

Step 9

Place foil packet in your grill and cook for 20-25 minutes.

Step 10

Remove foil packet from the grill and open the sealed edges. Some of your cheese will have melted into a puddle at the bottom of the foil - scoop that onto your potatoes (a lot of it should drip down into the slits).

Step 11

Place grilled potatoes onto a serving dish.

Step 12

Serve immediately, garnished with a dollop of sour cream, crumbled bacon, and chives.

Step 13

Enjoy!