The Hasselback potoato is a recipe developed at one of Stockholm’s popular old Restaurant Hasselbacken. They look like they would be difficult to make, but once you get the hang of it, you’ll make these a lot. You can make these using Parmesan cheese, rosemary, thyme, whatever strikes your fancy!
Hasselback Potatoes with Cheddar
8 russet baking potatoes (6 to 8 oz each)
5 Tbs melted butter, divided
¼ cup cheddar cheese, grated
½ cup fine breadcrumbs
1 tsp paprika
Kosher salt, to taste
2 tsp fresh parsley, minced for garnish
Preheat oven to 450 degrees F.
Peel potatoes and place in bowl of cold water while each potato is prepared to prevent them from turning brown.
Cut and discard a thin lengthwise slice from the bottom of each potato so they will sit flat on a cutting board. Place two long handled wooden spoons or chopsticks lengthwise on both sides of potato to prevent knife from cutting entirely through the potato. Holding chopsticks or wooden spoons against potato, make crosswise cuts 1/8 inch apart cutting down to chopsticks; slices should remain connected at the bottom. Return potato to bowl of cold water while preparing the remaining potatoes.
When ready to bake, drain potatoes and pat dry. Place cut side up in a shallow greased baking pan, brush with 2 tablespoons melted butter.
In a food processor puree together grated cheddar cheese, breadcrumbs, paprika, salt and the remaining 1 tablespoon butter; spread on cut potatoes pressing to adhere. Cover baking pan with foil and bake at 450 degrees F for 30 minutes. Remove foil and bake an additional 15 minutes. Remove from oven, drizzle potatoes with the remaining 2 tablespoons melted butter, add parsley and serve.