Hasselback Potatoes

Recipe

Side Dish
Hasselback Potatoes

Primary Media

Skin-on hasselback potato garnished with shredded cheddar cheese on white plate

User Rating

3.2 out of 5 stars
Rate it:
5 ratings

Recipe Data

2
Servings
10min
Prep
55min
Total

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Description

Thinly sliced russet potatoes (Hasselback style), drizzled with butter, magically fan out on the grill. Enjoy with a Czech Pilsene beer or Chenn Blanc wine. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 2
QuantityIngredientAdd
2large (10 oz each) russet baking potatoes, scrubbed
2 tbsp.Hy-Vee butter, melted
½ tsp.kosher salt
¼ tsp.Hy-Vee black pepper
½ c.Hy-Vee shredded sharp cheddar cheese

Directions

  1. Cut off a thin slice of each potato lengthwise to create an even base for potato to rest on. Carefully cut vertical slits in each potato approximately every 1/8-inch about three-fourths of the way deep through each potato. Microwave potatoes on HIGH for 5 minutes, flipping potatoes halfway through.
  2. Drizzle butter over each potato. Sprinkle with salt and pepper.
  3. Prepare grill for indirect cooking to high heat. Place potatoes over cool side of grill; cover and cook until soft in the center and crisp around the edges, about 30 to 40 minutes. Remove from grill and top with shredded cheese.

Nutrition facts

Servings

320 Calories per serving

Amounts Per Serving

  • Total Fat: 16g
  • Cholesterol: 45mg
  • Sodium: 590mg
  • Total Carbohydrates: 38g
  • Protein: 8g

Daily Values

0%
Vitamin A 10%
0%
Vitamin C 30%
0%
Iron 10%
0%
Calcium 15%

Recipe Source:

Hy-Vee Seasons Summer 2014.