Cheesy Hassleback Potatoes
Ingredients
- 6 medium russet potatoes
- 6 tablespoons butter melted
- 2 tablespoons oil olive
- 1 teaspoon minced garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 pack of deli style sliced cheddar cheese cut into 1-inch squares
- Sour cream optional
- Green onions optional
Instructions
- Preheat the oven to 425°F.
- Prepare the Potatoes: Wash, scrub, and dry the potatoes. Place each potato between two chopsticks on a cutting board, making thin cuts without slicing through. Arrange on a parchment-lined baking sheet.
- Brush with Butter: Whisk oil, butter, garlic, salt, and pepper. Brush half over the potatoes, ensuring the sauce gets between the slices.
- Bake: Cover with foil and bake for 30 mins. Brush with the remaining sauce and bake uncovered for an extra 20-25 mins.
- Fill with Cheese: Cool potatoes, insert a square of cheese between slices. Return to the oven for 5-10 mins until the cheese melts.
- Serve with sour cream and green onions. Enjoy!
Notes
- Best served immediately for a crisp texture.
- Store in an airtight container in the fridge for 4-5 days. Keep toppings separate.
- Freeze untapped potatoes in a freezer-safe container for up to 3 months.
- Reheat on a baking sheet or dish at 350°F for 15-20 mins.
- Store in an airtight container in the fridge for 4-5 days. Keep toppings separate.
- Freeze untapped potatoes in a freezer-safe container for up to 3 months.
- Reheat on a baking sheet or dish at 350°F for 15-20 mins.
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