{"id":134751,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/special-baked-potatoes\/"},"modified":"2024-10-28T14:27:35","modified_gmt":"2024-10-28T19:27:35","slug":"special-baked-potatoes","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/special-baked-potatoes\/","title":{"rendered":"Hasselback Potatoes"},"content":{"rendered":"<p>With their crispy skins and fanned slices, hasselback potatoes make for a beautiful presentation. They pair wonderfully as a side to steak and a green salad, or you can place them on a large platter next to gremolata for a <a href=\"https:\/\/www.tasteofhome.com\/collection\/easy-appetizers-for-your-next-party\/\" data-name=\"www.tasteofhome.com\/collection\/easy-appetizers-for-your-next-party\/\" data-module=\"content engagement\" data-position=\"embedded links\">party appetizer<\/a>.<\/p>\n<p>If you haven\u2019t made a hasselback dish before, make sure to peep the recipe tips down below for some fail-safe cutting techniques.<\/p>\n<h2>Ingredients for Hasselback Potatoes<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2069404\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Hasselback-Potatoes_TOHD24_8469_AlejandroMonfort_1.jpg?fit=700%2C1024\" alt=\"Taste Of Home Hasselback Potatoes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Potatoes:<\/strong> Among the <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-for-every-type-of-potato\/\" data-name=\"www.tasteofhome.com\/collection\/recipes-for-every-type-of-potato\/\" data-module=\"content engagement\" data-position=\"embedded links\">varieties of potatoes<\/a>, Russets are a good choice for this recipe. They have a starchy composition, so they cook up crispy on the outside, soft on the inside.<\/li>\n<li><strong>Butter:<\/strong> As these hasselback potatoes cook, the butter soaks right into their starchy centers.<\/li>\n<li><strong>Italian seasoning:<\/strong> Typically made from a combination of rosemary, basil, oregano, and other herbs, Italian seasoning is a great shortcut for a boost of flavor.<\/li>\n<li><strong>Cheddar:<\/strong> From young, aged and sharp to smoked, there are many types of cheddar you can use here.<\/li>\n<li><strong>Parmesan:<\/strong> Both <a href=\"https:\/\/www.tasteofhome.com\/article\/parmigiano-reggiano-vs-parmesan\" data-name=\"www.tasteofhome.com\/article\/parmigiano-reggiano-vs-parmesan\" data-module=\"content engagement\" data-position=\"embedded links\">Parmigiano Reggiano and Parmesan<\/a> add a hit of <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-umami-plus-why-you-should-definitely-have-it-on-your-plate\/\" data-name=\"www.tasteofhome.com\/article\/what-is-umami-plus-why-you-should-definitely-have-it-on-your-plate\/\" data-module=\"content engagement\" data-position=\"embedded links\">umami<\/a>, or savory, flavor to this dish, so feel free to choose which you prefer.<\/li>\n<li><strong>Parsley:<\/strong> Minced fresh parsley or dried parsley flakes impart a pleasant, grassy flavor that helps to balance some of the rich, creamy flavors and textures in this recipe.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Slice and fan the potatoes<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2069405\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Hasselback-Potatoes_TOHD24_8469_AlejandroMonfort_2.jpg?fit=700%2C1024\" alt=\"Taste Of Home Hasselback Potatoes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<p>With a sharp knife, slice the potatoes thinly but not all the way through, making sure to leave the bottoms intact. Next, fan the potatoes slightly.<\/p>\n<h3>Step 2: Add butter and seasoning<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2070878\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Hasselback-Potatoes_TOHD24_8469_AlejandroMonfort_3-1.jpg?fit=700%2C1024\" alt=\"Taste Of Home Hasselback Potatoes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 425\u00b0F. Place the potatoes in an ungreased 13&#215;9-inch baking dish. Drizzle them with the melted butter, then sprinkle them with Italian seasoning and salt.<\/p>\n<h3>Step 3: Bake, and finish with cheese<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2069407\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Hasselback-Potatoes_TOHD24_8469_AlejandroMonfort_4.jpg?fit=700%2C1024\" alt=\"Taste Of Home Hasselback Potatoes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<p>Bake the potatoes, uncovered, for 50 minutes. Sprinkle them with the cheddar cheese, Parmesan and parsley, then bake them for another 10 to 15 minutes or until they&#8217;re lightly browned.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2069409\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Hasselback-Potatoes_TOHD24_8469_AlejandroMonfort_6.jpg?fit=700%2C1024\" alt=\"Taste Of Home Hasselback Potatoes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<h2>Hasselback Potato Variations<\/h2>\n<ul>\n<li><strong>Make crispier potatoes:<\/strong> If you\u2019re willing to go the extra mile, parboil the potatoes, chill them, then finish them in the oven. Chilling them in between helps to gelatinize the starches, yielding a crispier result when baked.<\/li>\n<li><strong>Play with the cheeses and toppings:<\/strong> Instead of cheddar and Parmesan, you can use Roquefort, brie or another <a href=\"https:\/\/www.tasteofhome.com\/collection\/cheese-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/cheese-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">type of cheese<\/a> that appeals to you. As for toppings, crumbled bacon, <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-nduja\/\" data-name=\"www.tasteofhome.com\/article\/what-is-nduja\/\" data-module=\"content engagement\" data-position=\"embedded links\">&#8216;nduja<\/a> or bread crumbs would all complement these hasselback potatoes well.<\/li>\n<\/ul>\n<h2>How to Store Hasselback Potatoes<\/h2>\n<p>Place any leftovers in an airtight container and store them in the fridge for up to four days. To reheat, drizzle with a little melted butter or oil and either pop the potatoes in the oven or steam them in a pan on the stovetop.<\/p>\n<h3>Can I freeze hasselback potatoes?<\/h3>\n<p>You may find the melted cheese changes in texture after you\u2019ve frozen the hasselback potatoes, but they\u2019re still safe to eat within a certain timeframe. To this end, place the potatoes in an airtight container and keep them in the freezer for up to three months. Before reheating, it\u2019s best to allow them to thaw overnight in the fridge.<\/p>\n<h2>Hasselback Potato Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2069410\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Hasselback-Potatoes_TOHD24_8469_AlejandroMonfort_7.jpg?fit=700%2C1024\" alt=\"Taste Of Home Hasselback Potatoes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<h3>Why are they called hasselback potatoes?<\/h3>\n<p>This technique hails from a restaurant in Stockholm, Sweden, aptly named Hasselbacken. In this recipe, it\u2019s applied to potatoes, but you can create a similar effect on just about any food, including chicken, apples and, no surprise, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/skillet-hasselback-sweet-potatoes\/\" data-name=\"www.tasteofhome.com\/recipes\/skillet-hasselback-sweet-potatoes\/\" data-module=\"content engagement\" data-position=\"embedded links\">hasselback sweet potatoes<\/a>.<\/p>\n<h3>Is there a trick to cutting hasselback potatoes?<\/h3>\n<p>First, we suggest slicing a small section off the long side of each potato so they can stand firmly on your cutting board. Second, many people like to place large wooden spoons or chopsticks down on either side of the potato. This helps to prevent the knife from slicing through the bottom of the potato.<\/p>\n<h3>Why do you soak potatoes before cooking?<\/h3>\n<p>While it\u2019s not mandatory, soaking the potatoes in cold water helps pull out any excess starch before making this hasselback potato recipe. Not only does this help the potato cook evenly, it also helps it achieve a crispier texture.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>For a nifty way to spice up plain old potatoes, try Tressa Surdick&#8217;s recipe. To make them, she slices the spuds, then seasons them before baking. &#8220;Just before they&#8217;re done, I sprinkle cheese on top of each potato. Our guest always rave about the,&#8221; Tressa pens from Bethel Park, Pennsylvania. (To make the cutting easier, Tressa share this tip: &#8220;Place the handle of a wooden spoon along the bottom of the potato\u2014this will prevent your knife from going all the way through.&#8221;)<\/p>\n","protected":false},"author":8064,"featured_media":2126537,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303972,303971,304162,304328,305271,304338,305334,304433,303966,304988,340638,304408,304368,303887,306848,305353,340649,304268,307739,324623,307754,304313,304150,303883,304468,304473,307614,305031],"categories-v2":[308503,308500,309439,308984,308481,309216,308992,309337,308833,308495,308935,340804,308813,308745,308478,309603,309362,340814,259483,310706,309177,310717,308313,309434,308476,308875,308876,310591,308975],"coauthors":[343537],"recommended_recipes":[{"post_title":"Campfire 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Smashers","post_link":"\/recipes\/potato-smashers\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps46215_THHC1757655D40B.jpg"},{"post_title":"Hasselback Butternut Squash","post_link":"\/recipes\/hasselback-butternut-squash\/","post_image":"\/wp-content\/uploads\/2020\/04\/Maple-Chipotle-Hasselback-Butternut-Squash_EXPS_TOHCA20_236417_E10_17_1b-1.jpg"},{"post_title":"Potato Muffins","post_link":"\/recipes\/potato-muffins\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Hasselback-Potatoes_EXPS_TOHD24_8469_AlejandroMonfort_5.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/special-baked-potatoes\/","name":"Hasselback Potatoes","datePublished":"2018-01-01","dateModified":"2024-10-28","prepTime":"PT10M","cookTime":"PT60M","totalTime":"PT01H10M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Hasselback-Potatoes_EXPS_TOHD24_8469_AlejandroMonfort_5.jpg","height":1200,"width":1200},"recipeCategory":["Side Dishes"],"description":"Eye-catching fan-cut hasselback potatoes get a dose of herbs and cheese, creating an aromatic, bubbling cheesy top when they're pulled out of the oven.","recipeIngredient":["4 medium baking potatoes","2 tablespoons butter, melted","2 teaspoons Italian seasoning","1 teaspoon salt","1\/4 cup finely shredded cheddar cheese","2 tablespoons grated Parmesan cheese","2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes"],"recipeInstructions":[{"@type":"HowToStep","name":"Slice and fan the potatoes","text":"With a sharp knife, slice the potatoes thinly but not all the way through, making sure to leave the bottoms intact. Next, fan the potatoes slightly.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Hasselback-Potatoes_TOHD24_8469_AlejandroMonfort_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add butter and seasoning","text":"Preheat the oven to 425\u00b0F. Place the potatoes in an ungreased 13x9-inch baking dish. Drizzle them with the melted butter, then sprinkle them with Italian seasoning and salt.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Hasselback-Potatoes_TOHD24_8469_AlejandroMonfort_3-1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake, and finish with cheese","text":"Bake the potatoes, uncovered, for 50 minutes. Sprinkle them with the cheddar cheese, Parmesan and parsley, then bake them for another 10 to 15 minutes or until they're lightly browned.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Hasselback-Potatoes_TOHD24_8469_AlejandroMonfort_4.jpg?fit=700,1024"}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Mackenzie Stratton"}],"nutrition":{"@type":"NutritionInformation","calories":" 375 calories","fatContent":"9g fat (5g saturated fat)","cholesterolContent":"24mg cholesterol","sodiumContent":"750mg sodium","carbohydrateContent":"65g carbohydrate (3g sugars","fiberContent":"8g fiber)","proteinContent":"10g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.625,"reviewCount":8,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Dawn490"},"reviewBody":"Rated 3\/1\/2021:  Used a greased 11\"x7\" greased baking dish and 2 tsp. dried parsley flakes! These potatoes were delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-01-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jillmcjazz"},"reviewBody":"Very delicious way to make baked potatoes.  Love them","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-07-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Aquarelle"},"reviewBody":"These were very tasty and my husband loved them.The calorie count is not to difficult to calculate.  One average baking potato = 164.  1\/2 tbsp. butter = 50.  1\/4 cup grated cheddar = 88.  1\/2 tbsp. grated Parmesan = 44.  Grand total for one of these potatoes is 346 calories.  Maybe not something you'd want to indulge in on a daily basis, but once in a while won't kill you.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"justducky76"},"reviewBody":"I made this tonight with my 10 year old daughter for some special  girl time. My family loved it! My daughter was thrilled that she creAted such a pretty potato dish.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-04-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"randcbruns"},"reviewBody":"Great twist to the classic baked potatoes.  Everyone always compliments how fancy they look.  They are super easy and you can make them anyway you like.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Dawn"},"reviewBody":"I'd used a greased 11\"-x-7-\" baking dish with the 2 tsp. dried parsley flakes! I got 4 taters out of this recipe! They're very tasty!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-07-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Chickermunker2"},"reviewBody":"Thanks for a simple recipe for baked potatoes that jazzes them up without turning them into something other than...baked potatoes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-06-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"akbrendarobert"},"reviewBody":"Only because there's no calorie count on this recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"8469","romance_copy_dek":"Eye-catching fan-cut hasselback potatoes get a dose of herbs and cheese, creating an aromatic, bubbling cheesy top when they're pulled out of the oven.","enhanced_recipe_title":"Hasselback Potatoes","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 medium baking potatoes","IngredientText":"4 medium baking potatoes"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons butter, melted","IngredientText":"2 tablespoons butter, melted"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons Italian seasoning","IngredientText":"2 teaspoons Italian seasoning"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon salt","IngredientText":"1 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup finely shredded cheddar cheese","IngredientText":"1\/4 cup finely shredded cheddar cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons grated Parmesan cheese","IngredientText":"2 tablespoons grated Parmesan cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes","IngredientText":"2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Hasselback-Potatoes_EXPS_TOHD24_8469_AlejandroMonfort_5.jpg","RecipeId":8469,"AttachmentSourceId":null,"AttachmentSource":"Alejandro Monfort for Taste Recipes","PhotoCredit":"Hasselback Potatoes Recipe photo by Alejandro Monfort for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Hasselback-Potatoes_EXPS_TOHD24_8469_AlejandroMonfort_5.jpg","ContributorId":null,"Firstname":"Tressa","Lastname":"Surdick","City":"Bethel Park","StateDescription":"Pennsylvania","IsCommunityCook":false,"TimeCallout":"Prep: 10 min. Bake: 1 hour","MinimumServingQuantity":4,"MaximumServingQuantity":4,"Yield":"4 servings.","DigitalTitle":"Hasselback Potatoes","SubmittedTitle":"Special Baked Potatoes","RecipeTypeId":1,"AverageRating":4.63,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_H13x9BKZ16_8469_D05_06_5b.jpg","PreparationTimeInMinutes":10,"CookTimeInMinutes":60,"TotalTimeInMinutes":70,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Special Baked Potatoes","OriginalSourceProject":"Special Baked Potatoes","ContestPlacement":"","Trailer":null,"Metadescription":null,"DigitalHeadnotes":"For a nifty way to spice up plain old potatoes, try Tressa Surdick's recipe. To make them, she slices the spuds, then seasons them before baking. \"Just before they're done, I sprinkle cheese on top of each potato. Our guest always rave about the,\" Tressa pens from Bethel Park, Pennsylvania. (To make the cutting easier, Tressa share this tip: \"Place the handle of a wooden spoon along the bottom of the potato&mdash;this will prevent your knife from going all the way through.\")","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"With a sharp knife, slice potatoes thinly but not all the way through, leaving slices attached at bottom. Fan potatoes slightly. Place in an ungreased 13x9-in. baking dish. Drizzle with butter. Sprinkle with Italian seasoning and salt.  ","SequenceNo":1},{"Direction":"Bake, uncovered, at 425&deg; for 50 minutes. 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