There are a variety of ways to cook potatoes and all of them are mouthwatering. Many of them are also popular such as french fries, mashed potatoes, and the list goes on. Do you want to know a potato recipe that’s not that common yet delectable? Try crispy Hasselback potatoes. In case you are not familiar with Hasselback potatoes, here’s a little trivia about it.
The basics of this recipe include slicing the potato, seasoning it, adding some fillings, and baking it. If you want a detailed procedure for making Hasselback potatoes, just keep on reading.
There’s also a bonus of three other Hasselback recipes that you can check down below.
Crispy Hasselback Potatoes
Though you’ve probably had this recipe at some point in your life, it doesn’t hurt to brush up and make it again.
In any event, this version also comes fully loaded with all the best toppings that you’re sure to love. Here’s how to do it:
- 6 potatoes
- 6 tablespoons of salted butter
- 1 clove of minced garlic
- 6 slices of thick bacon, chopped
- 8 ounces of sharp cheddar, sliced
- 1/2 cup of sour cream
- 4 green onions, chopped
- 1/4 cup of pickled jalapeños
- 1/2 cup of guacamole
- 1/2 cup of buffalo sauce
- 1/2 cup of blue cheese, crumbled
- Preheat your oven to 400 degrees.
- Begin by slicing the tops of your potatoes without cutting them all the way through and put them on a baking sheet with foil. If you are unsure about how to cut Hasselback potatoes, you can watch this video as a guide.
- Rub the insides with garlic and stuff each one with melted butter, seasoning the top with salt and pepper.
- When they’re ready, bake the potatoes in the oven for about an hour.
- In the meantime, cook your bacon until it’s crisp and drain on a paper towel.
- Take the potatoes out and stuff slices of cheese in between each one of the slits.
- Grate any leftover cheese on the potatoes and sprinkle bacon on top as well.
- Put the potatoes back in the oven for five more minutes.
- Put your toppings on and enjoy!
Hasselback Butternut Squash Recipe
If you were looking for an unusual and delicious fall-themed recipe, this Hasselback squash dish just might do the trick.
Although we don’t tend to use butternut squash all that often in our cooking, its flavors are rich and rewarding—especially when they’re prepared like this.
Here’s how you make it:
- 1 large butternut squash
- 1 tablespoon of olive oil
- 1 Fresno chili, sliced
- 1/4 cup of maple syrup
- 3 tablespoons of unsalted butter
- 2 tablespoons of apple cider vinegar
- 6-8 dried bay leaves
- Preheat your oven to 425 and put a rack in the top third position.
- Cut your butternut squash in half lengthwise and scoop out the seeds. Peel the skin and white flesh off as well.
- Rub the whole thing with oil and season it with salt and pepper.
- Roast the butternut squash in a baking dish side by side for about 15 to 18 minutes.
- In the meantime, combine your chili, maple syrup, butter, and vinegar in a small pan and bring it to a simmer over medium-high heat. Take the chili out when the pan is hot enough.
- Cook for six to eight minutes so that the sauce thickens before turning the heat down to low to keep the sauce warm.
- When the squash is done, move it to a cutting board and slice across the rounded top without cutting through.
- Put the squash back in a backing dish and tuck bay leaves between some of the slices, seasoning with salt and pepper.
- Roast the squash again, basting it with the sauce every 10 minutes. Repeat the process for 45 to 60 minutes and serve with the chilis on top.
Hasselback Caprese Tomatoes
Have you ever had a Caprese salad? For those who don’t know, this delicious appetizer typically includes slices of tomato with fresh mozzarella, basil, olive oil, and balsamic vinegar.
As it turns out, you can also prepare all these same flavors by simply hasselbacking some tomatoes!
This Hasselback Caprese tomato recipe is definitely delicious and healthy as well. Here’s how you do it:
- 4 tomatoes, cored
- 3 ounces of fresh mozzarella (16 pieces)
- 16 fresh basil leaves
- 1/4 teaspoon of salt
- 1/4 teaspoon of pepper
- 2 tablespoons of olive oil
- 1 tablespoon of balsamic
- Put your tomatoes with the cored side down and make eight slices into each one.
- Move the tomatoes over to a serving platter and alternate filling each slice with mozzarella and basil.
- Sprinkle salt and pepper on top before drizzling oil and balsamic on as well.
Though we’ve covered plenty of savory recipes that can use this technique, you can also apply them to fruits as well!
As a case in point, this Hasselback apple recipe is perfect for anyone who has a deliciously sweet dessert that’s perfectly suited for fall.
Here’s how you do these mouthwatering Hasselback apples:
- 1 large apple, peeled, cored, and halved
- 4 tablespoons of brown sugar
- 2 1/2 tablespoons of butter, melted
- 3/4 teaspoon of cinnamon
- 2 tablespoons of rolled oats
- 1 teaspoon of flour
- 1/4 teaspoon of salt
- 1 1/2 cups of low-fat vanilla ice cream
- Preheat your oven to 400 degrees.
- Start at the edges and slice into your apple across the top every 1/8th inch.
- Put the apples cut-side down in a square baking dish, sprayed with cooking spray or grease.
- Mix together a tablespoon of sugar, a tablespoon of butter, and half a teaspoon of cinnamon; brush that mix over each apple.
- When you’re ready, cover the pan with foil and bake it at 400 degrees for 20 minutes.
- Take the foil off and bake for another 10 minutes after that.
- Let the apples cool for 10 minutes while mixing together the leftover butter, sugar, and cinnamon along with your oats, flour, and salt.
- Fan open your apples carefully and pour the oat mix into each one.
- Bake the apples again for 10 more minutes.
- In the end, turn the broiler on high and broil for two minutes to finish them off! Serve with ice cream.
Hasselbacking sounds fun, don’t you agree? It can definitely make a fruit or vegetable even yummier. So if you are an apple, squash, or potato lover, you will certainly love this cooking method.
Your family will surely love those crispy Hasselback potatoes or even Hasselback Caprese Tomatoes and the other one that’s made with apples.
Sources: My Recipes, Eating Well, Tasty, Bon Appetit, Food Network