HASSELBACK POTATOES
Originating from Sweden, these hasselback potatoes are, without a doubt, the most impressive side dish! The combination of crispy, buttery exterior with that soft and delicious interior will surely wow your guests!
INGREDIENTS
6 medium potatoes
100g butter, melted
2 cloves garlic, crushed
Mozzarella cheese, grated
Salt and pepper, to taste
4 slices of beef bacon, chopped, to top
Sour cream, to top
Green onions or parsley, to top
PREPARATION
1. Preheat oven to 220C, fan. Line a baking pan with foil, then coat with cooking spray.
2. Create thin slits into the potatoes, ensuring not to cut all the way through.
3. Melt the butter and crush 2 cloves of garlic into it, mixing well.
4. Brush the potatoes very thoroughly with the melted garlic butter, making sure it goes into every crevice and slit.
5. Season the buttered-up potatoes with salt and pepper, then place in preheated oven for approximately 25 minutes, until tender and browned.
6. In the meantime, we are going to prepare the beef bacon by tossing them with butter over medium-high heat until they are crispy. Set aside.
7. Once the potatoes are cooked, take them out and add the grated cheese over the potatoes, inserting some into the slits.
8. Return the potatoes to the oven to bake for an additional 5 minutes until the cheese begins to bubble and has melted completely.
9. Allow potatoes to cool for 5 minutes, then top with sour cream, bacon and green onions or parsley. You can also choose to keep them bare, with just the melted cheese.
Notes:
You can add any toppings you prefer to these, loading them as much as you want.
You can choose to use olive oil instead of butter.
You could add cold butter slices in every slit, rather than melted butter.
