 |
 |
 |
hasselback potatoes
Hasseback potatoes are all over the internet, and really, why shouldn’t they be? They’re made out of something almost everyone has in the cupboard, and then made absolutely gorgeous using a tool everyone owns.
When Weight Watcher’s sent me a sample of their Four Cheese Mexican Blend shredded cheese and asked me to make up some recipes, I thought about all the ways someone might want to eat cheese. Last week I posted a recipe for whole-grain macaroni and cheese, which was great, but then I wondered how I could use the cheese in a recipe for someone who doesn’t want a ton of cheese—just a little for flavor, and then I remembered how much I love Hasselback potatoes.
For the last few minutes of baking, I sprinkled them with some of the Weight Watchers’ 4 Cheese Mexican Blend. When they were ready to serve, I topped them with sour cream, but you can add anything you’d like.
hasselback potatoes
4 large Yukon Gold potatoes
olive oil
melted butter (optional)
kosher salt
2 cloves garlic, very thinly sliced
4 ounces shredded Weight Watchers
1. Preheat oven to 400 degrees. Lay a potato on its flattest side in the bowl of a large cooking spoon. Take a sharp knife, and very carefully cut thin slices all along the tops of the potatoes, about two thirds to three quarters of the way down—the edges of the spoon should prevent you from cutting all the way through. Repeat with remaining potatoes.
2. Brush the tops of the potatoes liberally with olive oil and melted butter, trying to work the oil in between the leaves of the potato. Slip slices of garlic in between a few of the slices, and sprinkle liberally with kosher salt. Roast for one hour, or until golden and tender.
3. Just as they come out of the oven, sprinkle with cheese, and place in the oven again for 5 minutes more. Serve with fat free sour cream, green onion or chives, and whatever you can imagine.
*** As a Martha’s Circle blogger, I have been engaged by Martha Stewart Living Omnimedia to blog about Weight Watcher’s cheese. MSLO provided me with samples of the product to test in my own recipes. The opinions expressed, however, are my own.
18 Responses to “hasselback potatoes”
Leave a Reply
One of my favorite ways to eat potatoes!
Yummy!
Hasselback potatoes are truly so beautiful – we love ‘em too!
I’ve never tried this before. I bet I’m going to get hooked on this!
Looks GREAT! Will try them soon!
I have never had these either, but they look so good! On the menu for tomorrow! Thanks!
These look so yum. The photo is awesome. Makes me want to reach right in and grab it!
Mouthwatering photographs! I haven’t made these in forever but will be soon now! Thanks for sharing.
Thanks for this recipe! I made it last night to have with our grilled steaks–minus the low-point cheese–and it was a hit.
My sister-in-law just taught me how to make this type of potato only she used sweet potatoes. Yay for potatoes.
I’ve always wanted to make these, and your version looks delicious. I’ll have to try that cheese. FYI, potatoes are not worth zero points!
Swedish preparation of potatoes, LOVE IT! Born and raised in Sweden i am huge lover of potatoes in all kinds. Nice post!
Looks gorgeous. I WISH potatoes were worth 0 Points :/
I LOVE LOVE LOVE all your recipes!!! I’m going to have to start a seperate recipe box for all of them! Maybe I’ll set aside one night a week in your honor and make dinner based on your recipes. Seriously.
Looks lovely! Must try soon! However, must speak up to let you and your readers know that a large baked potato (no toppings) is 5 points plus.
[...] lagde også gode, gamle hasselbackpoteter med litt inspirasjon fra Sophistimom. De ble seende slik [...]
I just discovered hasselback potatoes a few weeks ago, and my family loves them! Funny…I’d never heard of them before, and this is the second blog where I’ve seen them in a short time! These look great!
I love hasselback potatoes. I just sprinkle them with a bit of paprika and they are so good!