Hasselback potatoes


I made this when we invited a few friends over for our first ever homemade brunch and it was certainly a hit. Certain very diet conscious friends of mine had to take a break from their spinach eating strenuous regime cause of this. I am not going to name her because I know she will kill me! D

It’s easy and the most simple! In-fact my hubby did most of the work making these! The deal breaker here is a sharp knife and if you have that then you can’t go wrong with this recipe

Ingredients

3 Large potatoes

Olive oil-2 tsp

Butter-Cut into thin strips

Cheese-cut into thin strips

Chili powder

Salt-according to taste

  1. Pierce the potatoes and microwave them for 5 min at 100% power.
  2. Take them out and let them cool a bit. Cut a small portion off the bottom so that the potatoes remain steady while baking.
  3. Cut across the potatoes at 3 mm interval.
  4. Stuff the butter and cheese alternatively between the slices making sure not to cut till the bottom.
  5. Place in aluminum foil and drizzle some salt on them
  6. Preheat the oven at 150 degrees for ten minutes and bake the potatoes in it for about 20 min.
  7.  Drizzle some extra virgin olive oil after 20 min of baking and bake for another 20 min
  8. When the potato skin appears golden brown, sprinkle some grated cheese and bake for another 10 min
  9. Add chili powder and dry herbs and serve hot.

Note: To hold the potato together you can pierce toothpick inside.

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