Easy Cheesy Garlic Hasselback Potatoes
These Easy Cheesy Garlic Hasselback Potatoes are easy to make, so tasty, and would be wonderful with just about any entree. An easy way to impress your family, or guests, is with these pretty baked potatoes.
Servings 6 servings
- 6 medium russet potatoes, scrubbed
- ½ cup Carapelli® Organic Extra Virgin Olive Oil
- ¼ parmesan cheese, grated
- 6 garlic cloves, finely minced
- ½ teaspoon paprika
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped + more to garnish
- Kosher salt and freshly ground black pepper to taste
- 4 – 6 oz Swiss or Manchego cheese, sliced thinly
Position a baking rack in the middle of the oven. Preheat the oven to 425º F. Line a baking sheet with foil or parchment paper.
Cut a thin lengthwise slice off the bottom of each potato; discard. Place 2 wooden spoons on opposite long sides of 1 potato on cutting board. Slice the potato crosswise into thin slices, stopping when the knife hits spoons. Repeat with remaining potatoes.
Stir together the olive oil, parmesan cheese, garlic, paprika, oregano, parsley, salt, and pepper.
Put the potatoes on the prepared baking sheet and brush with the oil mixture, making sure to get in between all the slices. Cover the baking sheet with foil to avoid the potatoes drying out and to keep the garlic from burning.
Bake for 25 minutes, remove the potatoes from the oven. The potatoes will have started to spread out from cooking.
Place the sliced cheese in between the slices of the potato. Put the potatoes back in the oven, uncovered, for an additional 20 - 25 minutes, or until crisp and golden on the exterior and soft on the inside.
Remove from the oven, sprinkle the baked potatoes with chopped parsley and serve.
Calories: 441kcal | Carbohydrates: 41g | Protein: 12g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 67mg | Potassium: 929mg | Fiber: 3g | Sugar: 1g | Vitamin A: 430IU | Vitamin C: 14.9mg | Calcium: 265mg | Iron: 2.3mg