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Parmesan Hasselback Potatoes
Recipes
Parmesan Hasselback Potatoes
4 servings
35 minutes total (Active 15 minutes)

Ingredients

  • 4 medium russet potatoes
  • ¼ cup unsalted butter
  • 2 oz Parmesan cheese
  • Nonstick aluminum foil
  • ¼ cup heavy whipping cream
  • 1 teaspoon pink (or kosher) salt
  • ½ teaspoon pepper

Steps

    1. Preheat oven to 400°F. Pierce potatoes with fork; microwave on HIGH 10 minutes or until tender. Remove from microwave and let stand 10 minutes to cool.
    2. Meanwhile, cut butter in half lengthwise, then cut each half into 12 very thin slices. Cut cheese into 24 very thin slices (may be done with vegetable peeler). Line baking sheet with foil (or lay out squares of foil for finishing on grill).
    3. Cut most of the way through each potato at ¼-inch intervals with a serrated knife (10–12 cuts), leaving ¼ inch intact at the bottom. Place potatoes on baking sheet; place butter and cheese alternately in cuts. Drizzle with cream and sprinkle with salt and pepper; bake 7–8 minutes until tender and cheese has melted. Serve.

Amount per ¼ recipe serving: Calories 370, Total Fat 21g, Sat Fat 13g, Trans Fat 0.5g, Chol 55mg, Sodium 500mg, Total Carb 38g, Fiber 4g, Sugars 3g, Protein 10g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 10%