Recipe Library
Hasselback Potatoes with Cheese
Golden Yukon Gold potatoes fan open during baking, their edges turning crisp while the centers stay creamy. Melted Cheddar fills every slice, finished with a dusting of paprika and fresh thyme for a savory, cheesy finish.
- Total
- 1 hr 27 min
- Prep
- 15 min
- Cook
- 1 hr 12 min
- Serves
- 4
Nutrition per Serving
- Calories
- 197
- Protein
- 7g
- Carbs
- 31g
- Fat
- 5g
- Fiber
- 3g
- Sugar
- 0g
- Sodium
- 311mg
Ingredients
- 4 medium Yukon Gold potatoes (6 to 7 ounces each)
- Olive oil cooking spray
- 1/4 tsp salt plus 1/8 teaspoon, divided
- 1/2 tsp ground pepper, divided
- 1/2 cup shredded Cheddar cheese
- 1/2 tsp paprika
- 1/2 tsp chopped fresh thyme or 1/4 teaspoon dried
Instructions
- Preheat oven to 425 degrees F.
- Make crosswise cuts every 1/8 to 1/4 inch along each potato, slicing almost to the bottom to the bottom but not all the way through. Place the potatoes in an 8-inch-square baking dish and coat with cooking spray. Sprinkle with 1/4 teaspoon each salt and pepper.
- Bake the potatoes until the cuts begin to separate, 25 to 30 minutes. Remove from the oven, spray cooking spray into the opened cuts and season into the cuts with the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper. Return to the oven and bake until the potatoes are tender, 35 to 40 minutes more.
- Remove from the oven; sprinkle cheese into the cuts (some cuts may not be filled) and season with paprika. Return to the oven and bake until the cheese is just melted, 3 to 4 minutes. Serve topped with thyme.