This roasted potato is a Swedish beauty first served at the Hasselbacken restaurant in Sweden (hence the name) a couple of hundred years ago, or so I hear. It’s a fun diversion from the usual potato dishes and quite easy to produce. The trick is to slice the potatoes thinly and down to about 1/4 inch from the bottom without cutting them right through. If you happen to cut one right through you can still serve it. No worries.
For the topping, there are many options. Butter, cheeses, sour cream, chives, parsley, even breadcrumbs or baked beans are good on top. For herbal notes use rosemary, thyme, even sage. What varieties to use? You can use russet potatoes, the type you would use to make baked potatoes, or other potatoes as well. In terms of the size of the potatoes, if you want to serve one per person use larger ones, If you use smaller potatoes count on two per person. Don’t use really small potatoes, they don’t work well in this recipe. Choose oval potatoes, they look the best in this dish and are easier to slice. You can peel the potatoes or leave the skin on but be sure to wash and brush it well with a vegetable brush as you will be eating the skin.
Once I slice them I pry them open gently and place a little butter between the slices, or you can use olive oil instead. If they seem tight don’t worry, they will open up and puff in the oven when they bake. You can rub them with soft butter or olive oil all around.
Towards the end of the cooking take them out of the oven and stuff cheese between the slices. You can use cheddar, swiss, parmesan, whatever appeals to you. Then finish the cooking allowing the cheese to melt over the potatoes into a gooey, cheesy velvety topping. To serve you can spoon a little sour cream, chives, herbs and as I mentioned, even baked beans if you have them, not traditional but still, good.
These potatoes will be crisp on the outside and tender soft inside. Serve with dinner, as lunch, as a fun appetizer or a snack.
4 large potatoes, russet or another variety
1/2 stick butter
2 cups cheddar cheese, cubed or grated
1 cup Sour cream
1/3 cup chives or parsley, chopped
Wash and scrub the potatoes with a vegetable brush and pat dry with paper towels.
With a sharp knife slice each potato into 1/4 inch slices going down to about 1/4 inch from the bottom of the potatoes. You want to keep the potato intact.
Gently tuck a little butter between the slices and then rub the potatoes with soft butter all around.
Sprinkle each potato with salt.
Place on a foil lined baking sheet and bake in a 400℉ for about 30-45 minutes. Depending on your oven, the time may vary. The potatoes should be crisp on the outside and soft and tender inside.
When the potatoes are nice and crisp and the slices opened up remove from the oven and very carefully (the potatoes are hot) stuff the grated or cubed cheese between the slices. Sprinkle some of the cheese over the top as well.
Return the potatoes in to the oven to melt the cheese.
When they are ready remove the potatoes from the oven.
To serve, top with sour cream and chives or parsley.