HASSELBACK POTATOES

So, the story goes that Hasselback Potatoes first made an appearance in the Hasselbacken Hotel in Stockholm, Sweden in 1953. Hence the name. Wherever they came from they are fun and easy to make and look good on a plate. They certainly up the baked potato game a bit.

Ingredients:

• 2 Russet potatoes

• 1 tbsp unsalted butter

• 1 tbsp olive oil

• 2 tbsp chopped chives or sliced green onions

• Kosher salt and black pepper

• 4 thick slices of bacon, cooked, finely diced

• 1/2 cup shredded cheddar cheese

• 1/4 cup sour cream

Directions:

• Scrub the potatoes clean. Place 2 chop sticks perpendicular to one of the potatoes. Using a think sharp knife, make 1/8-1/4 inch slices almost all the way down…the chopped sticks should stop the knife from cutting all the way. Repeat with the other potato.

• Preheat the oven to 425 degrees.

• Melt the butter, olive, and the chopped chives in a small sauce pan.

• Using a brush, spread the melted butter on the tops of the potatoes, spreading open the cuts so the butter and the chives get inside. Season with salt and pepper.

• Place the potatoes on a sheet pan or in a baking dish and place in the oven. Cook for about 65 minutes until the potatoes are fork tender.

• Remove from the oven and add some diced bacon in between the slices then add 1/4 cup or so of the cheddar cheese to the top. Place back in the oven until the cheese has melted.

• Remove from the oven. Garnish with sour cream and more chopped bacon and chopped chives.