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Old 01-15-2005, 04:53 PM   #1
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SLICED BAKED POTATOES

Nice new presentation for baked potatoes.

SLICED BAKED POTATOES

4 medium baking potatoes
1 tsp salt
2-3 Tbs melted butter
2-3 Tbs chopped fresh herbs, parsley, chives, thyme or sage
2-3 Tbs chopped fresh herbs of you choice
4 Tbs grated sharp cheddar cheese
1-1/2 Tbs grated parmesan reggiano cheese

Peel potatoes if skin is tough, otherwise wash and dry. Cut potatoes into thin slices BUT NOT ALL THE WAY THROUGH. Use the handle of a wooden spoon to prevent knive from cutting potatoe all the way through. Place potatoes in a baking dish, fan the pieces a little to separate. Pour ove melted butter, parsley, chives and/or sage. Bake in oven at 425 for 50 minutes or so or until almost done. Remove from oven and let rest for 5 minutes (no idea why this is here but that is what the original recipe asked for). (*) SPrinkle top of potatoes evenly with cheddar cheese and parmasean. Put back in oven for 10 minutes or until cheese melted and potatoes are done. Check with a fork.

(*) This is for nuker cooking. FIrst cooking 10 minutes on high, rest five minutes, second cooking 4- 6 minutes on high.

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Old 01-15-2005, 04:56 PM   #2
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These are also known as Hasselback (hasselbach?) potatoes. Thought of preparing them to go with our pork tonight but decided noodles were easier.

The above recipe is very very good, though.
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Old 01-15-2005, 04:58 PM   #3
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Quote:
Originally Posted by mudbug
These are also known as Hasselback (hasselbach?) potatoes. Thought of preparing them to go with our pork tonight but decided noodles were easier.

The above recipe is very very good, though.
I did not know that mudbut, it is an untitled recipe in my recipe box from heaven knows how long ago, the only name says
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Old 01-15-2005, 05:03 PM   #4
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I found the recipe in one of the first freebie Cuisine At Home issues that I got in the mail.
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Old 01-15-2005, 05:07 PM   #5
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Quote:
Originally Posted by mudbug
I found the recipe in one of the first freebie Cuisine At Home issues that I got in the mail.
Is it identical? Mine I got from some recipe cards I recerived in the mail ages ago and just copied it to a 3x5 card. Someone above even put a name to them. Guess they really traveled around. They are good, surprised I have not hear of them before. I will look in some of my cookbooks under the name mentioned, Haz....... something.
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Old 01-15-2005, 05:10 PM   #6
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Not exactly identical - I think mine included bread crumbs to be sprinkled over as well, but the slicing sounds exactly the same.

I'd go look for mine but it's buried in "the pile" somewhere. Will try to find it tomorrow.
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Old 01-15-2005, 07:19 PM   #7
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Originally Posted by mudbug
Not exactly identical - I think mine included bread crumbs to be sprinkled over as well, but the slicing sounds exactly the same.

I'd go look for mine but it's buried in "the pile" somewhere. Will try to find it tomorrow.
I like the idea of breadcrumbs, mudbug, I always go for texture and crunch. Thanks
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Old 01-15-2005, 07:25 PM   #8
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When slicing the potato is it sliced crosswise without the blade completing the cut? This sounds great, just clarifying the details for my pea-sized brain! :D I can't wait to try this!
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Old 01-15-2005, 07:58 PM   #9
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I make hobo potatos this way. I cook the potato and then stuff it with cheese, butter, and cooked bacon. Wrap with foil and then put it on the grill for a bit. Top it off with sour cream.
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Old 01-16-2005, 05:20 AM   #10
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For those like me, who can't do butter at the moment, they are fine sprayed lightly across the tops with olive oil spray and topped with a little bit of parmesan cheese. Not as rich, but still yummy. Thanks for reminding me about this technique Norgeskog.
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