RECIPESPRODUCTSPANTRYSHOPPING
Cooklist AI

Herby Cheese Hasselback Potatoes

With a symphony of herbs and a double-hit of cheese, these delightful Hasselback potatoes are a pleasure to behold and even better to eat! Contrasting the tang of cheddar cheese with the salty bite of Parmesan, these sizzling spuds, seasoned with a trinity of fresh minced herbs are sure to delight.
4
1 hr 5 min
TOTAL TIME
343
CALORIES
$0.90
PER SERVING
Herby Cheese Hasselback Potatoes
Ingredients
9 INGREDIENTS
8 SERVINGS
Unsalted Butter
1/2 cup unsalted butter
at room temperature
Fresh Sage
2 tbsp fresh sage
minced
Black Pepper
1/2 tsp black pepper
Shredded Cheddar Cheese
2/3 cup shredded cheddar cheese
Russet Potatoes
8 medium russet potatoes
Sea Salt
2 tsp sea salt
Parmesan Cheese
1/3 cup parmesan cheese
freshly-grated
Fresh Chives
2 tbsp fresh chives
minced
Fresh Thyme
2 tbsp fresh thyme
minced
Directions
6 STEPS
20 min
PREP TIME
45 min
COOK TIME
1 hr 5 min
TOTAL TIME
1
Preheat the oven to 475° and grease a 13x9 inch baking dish
2
Wash and dry the potatoes. Using a sharp knife, cut slits in the potatoes, about 1/8 inch apart, stopping just before you cut through so that the slices stay connected at the bottom.
3
Mix the softened butter, sea salt and black pepper in a small bowl. Use your fingers to rub this mixture over and into the slits of the potatoes.
4
Place the potatoes in the greased baking dish and roast uncovered for about 40 minutes or until the potatoes are tender and the outsides are crisp.
5
In a separate bowl, combine the shredded cheddar cheese, grated Parmesan cheese, minced fresh chives, sage, and thyme, and toss until well mixed. Sprinkle the cheese and herb mixture over the baked potatoes.
6
Return the potatoes to the oven and bake for about 5 more minutes, or until the cheese has melted and is bubbly.
Health Info
Macros
37g
CARBS
17g
FAT
11g
PROTEIN
Allowed on these diets
MEDITERRANEAN
VEGETARIAN
Contains these allergens
MILK