John Myers
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Hasselback Potatoes – Deluxe Baked Potatoes
The perfect hasselback potatoes – deluxe baked potatoes recipe with a picture and simple step-by-step instructions.
- 6 piece Large potatoes
- 50 g Grated Parmesan
- 50 g Cold butter
- 100 ml Cream
- 50 g Grated Emmental
- 1 tbsp Chilli oil
- Salt
- Black pepper from the mill
Prepare the potatoes
- First wash the potatoes, as the peel is also used. Then cut into the potatoes slice by slice until they are almost cut through.
To fill
- Fill the potato wedges with alternating Parmesan and butter. If you buy the Parmesan in one piece, you can also use thin slices instead of the grated one. Then add salt, pepper and chilli oil over the potatoes, which are best placed in a dripping pan or casserole dish. Bake in the oven for approx. 45 minutes at 200 ° C.
Refine
- Remove the potatoes after the baking time and pour the cream over them. Then coat with Emmenthaler and bake for another 10 minutes. The potatoes are very high in calories, so they go well with a salad or herb quark.
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