Bake them, fry them, mash them…there’s no wrong way to cook a potato!
We love potatoes in this house. Bake them, fry them, mash them; there’s no wrong way to cook a potato! Naturally, we fell in love with this recipe for Hasselback potatoes the first time we tried it. It’s got thinly-sliced potatoes stuffed with ham, onions, and cheese. Who could ask for more?
We love this Hasselback technique because it looks a lot more complicated than it really is. To get nice, uniform slices on our potatoes, we use two chopsticks on the cutting board, parallel to the spud, to keep the knife from slicing all the way through. It’s a snazzy little trick we like to use, and it makes the potatoes look adorably fancy. When we want to do something a little bit different with our baked potatoes, this is our go-to method. This is a great dish for a weeknight supper or for a tailgating party. It’s even pretty enough to serve for a dinner party! We just love all the possibilities that come with serving up a humble potato.
Hasselback Potatoes With Ham, Cheese, And Onion
1 hour 15 minutes
- 6 medium russet potatoes, skinned and cut hasselback-style
- 4 tablespoons chilled butter, sliced thin
- 1 small red onion, sliced thin
- 1/4 pound cooked ham, cut into 1/4-inch slices
- 1/2 cup gruyere cheese, shredded
- 1/2 teaspoon dried crushed basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Preheat oven to 400°F.
- Fill each slice in potatoes with a pad of butter. Sprinkle with salt, pepper, basil and garlic powder.
- Bake potatoes 55-60 minutes, or until potatoes are fork tender.
- Fill potato slices with ham and onions. Sprinkle with cheese and bake 10-15 minutes more, or until cheese is melted and onions are soft.
Recipe adapted from Baked By Rachel