Hasselback (twice baked) Potatoes

Hasselback (twice baked) Potatoes
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"These potatoes present really well and are healthier than fries. They have crispy edges with centers as creamy as mashed potatoes. A must try!"
Servings Prep Time
6 Servings 20 Minutes
Cook Time
45 Minutes
Servings Prep Time
6 Servings 20 Minutes
Cook Time
45 Minutes
Hasselback (twice baked) Potatoes
BigOven - Save recipe or add to grocery list
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
"These potatoes present really well and are healthier than fries. They have crispy edges with centers as creamy as mashed potatoes. A must try!"
Servings Prep Time
6 Servings 20 Minutes
Cook Time
45 Minutes
Servings Prep Time
6 Servings 20 Minutes
Cook Time
45 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Preheat oven to 425 degrees F (220 degrees C). Thinly slice each potato several times, stopping just short of cutting all the way through. Rinse the potatoes to remove the starch between the slices. Whisk olive oil, garlic, paprika, and salt together in a bowl; pour into a resealable plastic bag. Add the potatoes, seal the bag, and shake to coat completely. Transfer potatoes to a baking dish and reserve oil mixture in a small bowl. Bake potatoes in the preheated oven until layers start to separate and potatoes are slightly tender, about 30 minutes. Brush potatoes with reserved oil mixture, pulling layers apart if they are sticking together. Sprinkle Parmesan cheese over the potatoes. Continue baking until potatoes are crispy on the edges and easily pierced with knife, 30 to 40 minutes more.
Recipe Notes

You might want to place each potato in a large serving spoon or chopsticks and use it as a guide for slicing.
For a richer flavor, leave the potatoes in the seasoned bag overnight.

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