Hasselback Potatoes

Hasselback Potatoes

Hasselback Potatoes have been around for years, specially in the Midwestern states.  They’ve gained popularity in recent years as many of us have discovered what the Swedes and Midwesterners have known since the 1950’s!

What are Hasselback Potatoes and where did they get their name you may wonder.  They were first served at a Swedish restaurant named Hasselbacken in 1953.  They are a type of baked potato that is tender on the inside and crispy on the outside.  They’re sort of like thin potato chips attached together at the potato base.  The sliced potatoes are baked to a crispy outer shell then stuffed with cheese and topped with sour cream, chives, or whatever your favorite toppings are.

They are really easy to make, almost like making baked potatoes!  The hardest part may just be the slicing.  The potatoes are thinly sliced almost to the base of the potato leaving the bottom portion still attached.  I found that the best way to cut them is to place the potato on top of a large spoon then using a sharp knife slice the potato until the knife touches the spoon, this leaves the bottom parts of each slice still attached.

For Hasselback Potatoes I prefer to use medium sized Russet Potatoes.  (I use the large sized Russets for regular baked potatoes.)  You can also use Yukon Gold Potatoes, but I find that the russets hold up better than the Yukoons.

When I make Hasselback Potatoes I stuff cheese between slices but leave the toppings on the side so each person can add their own.  I usually offer sour cream, shredded cheeses, chopped chives, and green onions.  But you can offer bacon bits and other toppings you like.

So without further delay here’s my recipe for Hasselback Potatoes!

Hasselback Potatoes

Ingredients:

4 – 6 Medium Sized Russet Potatoes

1 Stick Butter, melted

1/3 Cup Olive Oil

4 Cloves Fresh Garlic, minced

1 Tbs.  Chopped Fresh Parsley

Salt & Pepper

Cheddar Cheese slices – enough to fill potatoes between slices

1/2 Cup Parmesan Cheese, grated

Sour Cream

Chopped Chives and/or Green Onions

Bacon Bits

Other favorite toppings

Instructions:

Pre-heat oven to 450° F.

Line baking sheet with parchment paper.

Scrub each potato very well.  Make sure it’s clean and has no dust or dirt on it.  I use a green scotch pad to make sure each potato is very clean.  Pat dry with paper towels.

Place potato on a large spoon.  Slice potato from the top to when the knife touches the spoon edge.  Make slices as thin as possible, about 9-10 slices. Slice all the potatoes this way.

Mix melted butter, olive oil, garlic, parsley, salt & pepper together.

Brush butter mixture all over each potatoes making sure you have it in between each slice and around the entire potato including the bottom.

Place potatoes on the prepared baking sheet and bake in the oven for 50 – 60 minutes.

Remove from oven and cool about 5 minutes.

Insert a slice of cheese between slices and sprinkle parmesan cheese in between as well.

Bake in the oven until the cheese melts.

Move to serving dishes and top with desired toppings.

I usually sprinkle chopped green onions or chives over the potatoes and serve with a variety of toppings and invite everyone to top as they please.

 

Hasselback Potatoes
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4 - 6 Medium Sized Russet Potatoes 1 Stick Butter, melted 1/3 Cup Olive Oil 4 Cloves Fresh Garlic, minced  1 Tbs.  Chopped Fresh Parsley Salt & Pepper Cheddar Cheese slices - enough to fill potatoes between slices 1/2 Cup Parmesan Cheese, grated Sour Cream Chopped Chives and/or Green Onions Bacon Bits Other favorite toppings
Hasselback Potatoes
Print Recipe
4 - 6 Medium Sized Russet Potatoes 1 Stick Butter, melted 1/3 Cup Olive Oil 4 Cloves Fresh Garlic, minced  1 Tbs.  Chopped Fresh Parsley Salt & Pepper Cheddar Cheese slices - enough to fill potatoes between slices 1/2 Cup Parmesan Cheese, grated Sour Cream Chopped Chives and/or Green Onions Bacon Bits Other favorite toppings
Instructions
  1. Pre-heat oven to 450° F. 
  2. Line baking sheet with parchment paper.
  3. Scrub each potato very well.  Make sure it's clean and has no dust or dirt on it.  I use a green scotch pad to make sure each potato is very clean.  Pat dry with paper towels.
  4. Place potato on a large spoon.  Slice potato from the top to when the knife touches the spoon edge.  Make slices as thin as possible, about 9-10 slices. Slice all the potatoes this way.
  5. Mix melted butter, olive oil, garlic, parsley, salt & pepper together.
  6. Brush butter mixture all over each potatoes making sure you have it in between each slice and around the entire potato including the bottom.
  7. Place potatoes on the prepared baking sheet and bake in the oven for 50 - 60 minutes. 
  8. Remove from oven and cool about 5 minutes. 
  9. Insert a slice of cheese between slices and sprinkle parmesan cheese in between as well. 
  10. Bake in the oven until the cheese melts. 
  11. Move to serving dishes and top with desired toppings.  
Recipe Notes

I usually sprinkle chopped green onions or chives over the potatoes and serve with a variety of toppings and invite everyone to top as they please.

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The Best Garlic Shrimp Recipe – Just like Hawaii Food Trucks!

The Best Garlic Shrimp Recipe – Just like Hawaii Food Trucks!

If you’ve ever been to Hawaii, or are like my family are fortunate enough to live there, then you’ve tried some delicious island favorites.  I’m sure you made your way to one of the island’s Shrimp Trucks.  The best ones are located on Oahu’s North Shore!  A shrimp truck specialty is the Garlic Shrimp plate; succulent shrimp in rich garlic butter sauce served with steamed white rice and macaroni salad.  A local favorite!

Shrimp trucks usually serve this plate with shell on shrimp.  I love the stuff but hate the mess of peeling shrimp while eating outdoors on picnic tables; specially if you have kids to peel for.  That’s why I make them at home using peeled shrimp with just the tail on.  It’s a very easy recipe to make and doesn’t require a lot of time.  For the best results I use fresh chopped garlic, lots of it!  So if you’re hankering for some shrimp truck Garlic Shrimp, or just what to try it here’s the recipe.  You may just love it so much that you’ll want to come to Hawaii to try the real thing!

Shrimp Truck Garlic Shrimp

Ingredients:

1 Lb. Extra Large Shrimp – peeled but leave tail on

1/2 Cup Flour

1 Tbs. Paprika

1 Tbs. Cayenne Red Pepper

1 – 2 Bulbs of Fresh Garlic – Chopped (adjust according to your taste)

1/4 Cup Olive Oil

1/4 Lb. or 1 Stick Butter

1 Lemon

Parsley for garnishing (optional)

Directions:

Combine flour, cayenne red pepper, and paprika in a bowl.

Toss peeled shrimp in flour mixture until well coated.

Place bowl in fridge and allow to marinate at least a half hour but no more than 2 hours.

Heat Olive Oil in a heavy pan.

Add butter and stir until butter melts.

Add garlic and cook until garlic starts to brown – color should be golden not brown.

Add marinated shrimp and cook until shrimp is no longer translucent, about 2 minutes on both sides.

Remove from heat and squeeze the juice of one lemon over all.

Plate and garnish with chopped parsley if desired.

Serve fresh with your choice of starch and veggies.

 

Shrimp Truck Garlic Shrimp
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Shrimp Truck Garlic Shrimp
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Instructions
  1. Combine flour, cayenne red pepper, and paprika in a bowl.
  2. Toss peeled shrimp in flour mixture until well coated. 
  3. Place bowl in fridge and allow to marinate at least a half hour but no more than 2 hours.
  4. Heat Olive Oil in a heavy pan.
  5. Add butter and stir until butter melts.
  6. Add garlic and cook until garlic starts to brown - color should be golden not brown.
  7. Add marinated shrimp and cook until shrimp is no longer translucent, about 2 minutes on both sides.  
  8. Remove from heat and squeeze the juice of one lemon over all.
  9. Plate and garnish with chopped parsley if desired.  
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