Parmesan Hasselback Baked Potatoes - MarlaMeridith.com

Parmesan Hasselback Baked Potatoes

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Parmesan Cheese Hasselback Baked Potatoes on MarlaMeridith.com
I have to be honest with you guys-I don’t really like potatoes. I adore sweet potatoes, but they offer up a whole other kind of experience. Regular starchy potatoes have never really been my thing. Until now. I have found a way to not just like, but adore potatoes. It helps that these sound more elegant because they are Swedish baked potatoes (Hasselbackspotatis.) Don’t worry I won’t make you say that word, just enjoy your potatoes.

Parmesan Cheese Hasselback Baked Potatoes on MarlaMeridith.comHonestly I would not have bought the bag of gold potatoes at Trader Joe’s had my daughter not been obsessed about me making her mashed potatoes. I was willing to go mashed for her, but then I thought about the photos. It’s all about the food styling & pictures right guys?

Parmesan Cheese Hasselback Baked Potatoes on MarlaMeridith.com

OK, it’s about the flavor, balanced healthy meal planning and the pretty pictures. Pair this side dish up with your favorite lean protein, steamed veggies or a salad. Food should look as good as it tastes. After all, we eat with our eyes first. There are 3 things I do when I have an ingredient and I don’t know what to do with it.

  1. Head straight over to Tastespotting and Foodgawker
  2. Check out my friends recipe blogs.
  3. Give a shout out on Facebookand Twitterfor help & suggestions.

People always respond immediately with great suggestions and the photo galleries always come through.

Parmesan Cheese Hasselback Baked Potatoes on MarlaMeridith.com

On Tastespotting I found a recipe from Sea Salt with Food. My friend Dorothy from Shockingly Deliciousposted a link to her Accordion Baked Potatoes on my Facebook page that I found after I had made these babies. Dorothy always has great recipes to share-hence the name of her blog!

Parmesan Cheese Hasselback Baked Potatoes on MarlaMeridith.com

These potatoes look so pretty and yet they are very simple to prepare. I suggest using the best Parmigiano-Reggiano you can get your hands on. You will put this inside the slits of these Hasselback’s along with the garlic and other ingredients. The cheese melts and the flavors combine to create perfection. Something tells me these potatoes would be a great addition to our Thanksgiving table…….

Parmesan Hasselback Baked Potatoes

Rating: 51

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 4 Hasselback Potatoes/4-6 servings

Parmesan Hasselback Baked Potatoes

Ingredients

  • 4 medium Potatoes, cleaned & leave skins on (I used Yukon Gold)
  • 4 cloves of Garlic, sliced thin
  • 3 tablespoons of Olive Oil
  • pinch of Salt
  • pinch of Black Pepper
  • pinch of Smoked Paprika
  • 1 ounce shaved Parmesan Cheese (have some additional for sprinkling as a garnish)
  • chopped Chives for garnish

Method

  • Pre heat oven to 425 F with rack in the middle of the oven. Lay potatoes flat on cutting board and starting from one end of the potato, make slits about 3-4mm apart. Cut to about 1/4 inch from the base of the potato. Be careful not to slice all the way through. The potato will fan out a bit as it bakes.
  • Combine olive oil, garlic, salt, pepper, smoked paprika and parmesan cheese in a small bowl. Carefully insert pinches of this mixture in between the slits of the potatoes. Rub the outsides of the potatoes with residual oil. Arrange potatoes on baking sheet and bake for about 40-45 minutes. The inside should be cooked through and the outside of the potato should be a bit crispy. Garnish with additional salt, smoked paprika, pepper, parmesan and chives.
https://marlameridith.com/parmesan-hasselback-baked-potatoes/

Baked Potato Recipe Links

60 Responses to Parmesan Hasselback Baked Potatoes

    • variation: 5 minutes before finished lay a strip of cheddar across the top to melt down in………m-m-m–m-m-m

  1. Like you I’m not a fan of regular potatoes and would take a sweet potato any day of the week if I could, but these potatoes look super delicious! I think I may have changed my mind on the potato. :)

    • Maria: Yes, you could make a full meal out of these potatoes. Perfect for the upcoming chilly nights. Bet Josh would love ’em after skiing.

      Ashley: These would actually make a nice breakfast with some scrambled eggs. Great suggestion.

      Heather: We can be a part of the new “we like potatoes now” club

  2. Oh wow, what a gorgeous side dish or, like you mentioned, a creative breakfast option! I can vouch for the everyday potato being kind of dull next to the sweet potato, but you have come up with a delicious, inventive way to use them here! I can’t wait to try this, Marla. Thanks for sharing!

  3. Wow, the pictures look amazing! You made a great recipe for someone who is not crazy about potatoes. My son calls these accordion potatoes and we make it once in awhile, I would make more often, if making cuts would not be so time consuming! did you make mash potatoes for your daughter too?

  4. Wonderful photos as usual, Marla! I have seen Hasselback potatoes in various places, but have never actually made them. What a pretty presentation and a great way to move away from standard potato recipes.

  5. Now I have a reason to go to Ivarone Brothers. our gourmet italian market and buy their wonderful parmesan cheese. I will have the potatoes with egg whites for breakfast.

  6. Like you Marla, I adore sweet potatoes too…unfortunately I also feel the same love towards regular potatoes. These carbs are my weakness…just as chocolate…pasta…bread…and sadly for my hips the list goes on.

    Love your hasselbacks…the photos are adorable looking ;o)

    Ciao for now,
    Claudia

  7. I’m a serious sweet potato girl myself but I could totally get down with these babies. You’re such a good mom – giving into your daughters please. I would have probably mashed her some sweet potatoes and moved on 😛

    • Joanne: Sometimes a mom’s gotta do what a mom’s gotta do. These potatoes trumped the mashed.

      Claudia: I know so many folks have a great weakness for potatoes. That is not my weakness, but I do have many :)

      Dara: These Hasselback’s seem like something I could totally see you preparing.

      Pam: No I went with these instead of the mashed.

  8. I’ve been wanting to make Hasselback potatoes for so long now! I’m definitely inspired by this post Marla. I love your idea of adding chives and Greek yogurt — that’s my favorite way to enjoy baked potatoes! :)

  9. oh my goodness, I am so excited to try this. These potatoes are just up my alley. I love potatoes! I will give them a welcome try and let you know what I think. You do a great job of introducing us to such yummy dinner ideas. Thanks Judy

    • Valerie: I had loads of fun shooting those potatoes. Only thing is I have a new lens that is throwing me some curve balls. I am tossing away a lot of photos that I thought would be in focus. Need some practice with the equipment. Thanks for your sweet compliments.

      Mags: Yup, ya gotta try them. Bet you’ll love ’em!

      Matt: Thanks for stopping by. So much to do with those Yukon Golds. They bake up really nice and hold their shape without getting too mushy/starchy.

  10. I’ve not attempted hasselback potatoes yet. I saw your link on reddit which was coincidental considering I just bought a bag of yukon golds that i plan to cook this way.

    Excellent photos! Cheers!
    Matt Kay

  11. Yes indeedy Marla, we do ‘eat with our eyes first’! I was only recently re-introduced to this little old number – I’d forgotten about it for years, but its a stylish little fellow isnt it! Looks great on the plate and seriously dresses up a steak & salad.

  12. I love cooking potatoes this way and I just remembered I have a bag of little goldies in the pantry. Time to get them out and start making those little slices that capture the cheesy goodness. Thanks for the reminder.

  13. I didn’t like potatoes either. But after I bought a 10-lb bag of potatoes for $0.69, I kind of got hooked. It’s not as complex and sweet as sweet potatoes, but there is something very basic thus open-ended about potatoes. I actually even wrote a column about potatoes. :-)

    • I have another really fun potato recipe coming your way…working on it now. Seems to be a lot of potato lovers out there and perhaps some converts like myself!

  14. I too am not that big on potatoes. They’re a take-em-or-leave-em thing for me. I was making hasselback potatoes for a while, and then I forgot about them. Thanks for reminding me! These look yummy.

  15. Marla – I made these a few night ago and they were so tasty and cute! I had to bake them a bit longer (65-70 minutes) to get them nice and soft on the inside, but a bit crunchy on the outside. I’ll definately make these when we have company over because there isn’t much prep work and they look super fancy.

  16. Marla, thanks so much for this great recipe. I made these potatoes recently and they were absolutely scrumptious with a big dollop of sour cream, chives and fresh Parmesan! I also posted about them just now on my blog, with credit to you of course. Thanks again! This one’s a keeper.

  17. Hasselback, hackleback or even hedgehog potatoes. I don’t care what people call them I love them. With parmesan is a great idea – I often sprinkle with lemon juice and olive oil and perhaps some fresh sage or rosemary. Beautiful pics.

    • Sally: These potatoes have so many different names. A lot of folks also call them accordion potatoes. Everything is all right by me. Lemon juice, olive oil and the fresh herbs are wonderful, clean flavor ideas. Thanks!

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