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.