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Parmesan Hasselback Potatoes
Recipes
Parmesan Hasselback Potatoes
4 servings
35 minutes total

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, then 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. Use vegetable peeler to cut cheese into 24 very thin slices. Line baking sheet with foil (or lay out squares of foil to finish on grill).
    3. Use serrated knife to make 12 cuts most of the way down through each potato, leaving ¼ inch intact at bottom. Arrange potatoes on baking sheet; alternate butter and cheese slices in cuts. Drizzle with cream and sprinkle with salt and pepper; bake 7–8 minutes until tender and cheese has melted. Serve.

Microwaves vary; adjust time as needed.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 370, Total Fat 20g, Sat Fat 13g, Trans Fat 0g, Chol 55mg, Sodium 700mg, Total Carb 38g, Fiber 4g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 10g, Vitamin D 0%, Calc 15%, Iron 10%, Potassium 20%