Parmesan Hasselback Baked Potatoes

Hasselback Baked Potato

I make mashed potatoes, roasted potatoes and even grilled potatoes all the time, but for some reason I can only count on one hand the times I’ve baked them. However, hasselbeck potatoes provide a taste that’s like a cross between them all!

Hasselback Potatoes

Crispy on the outside, soft on the inside, these potatoes were a cinch to whip up as a weeknight side dish, and so very tasty. All this recipe takes is a little olive oil combined with salt, pepper, paprika and some minced garlic, and some Parmesan and chives to top it off. The olive oil mixture coats each layer of the potato, which infuses it with flavor and a heavenly aroma that is just irresistible. After these beauties bake for about 45 minutes, it’s time to bust out the butter, sour cream, Parmesan and chives… or whatever else you can dream up!

Hasselback Potato

Thanks to this recipe from Marla at Family Fresh Cooking, I can now add these fancy-shmancy yet super simple baked potatoes to my weeknight meals, and you can, too! These may not look like any potato you’ve ever eaten, but they have the same hearty flavor and warm, comforting aroma as the classic… just with a little more flair!

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Parmesan Hasselback Baked Potatoes

Yield: Makes 4 servings (1 potato each)

Ingredients:

4 medium potatoes, cleaned (I used Yukon Gold)
4 cloves garlic, minced
3 tablespoons olive oil
pinch of salt
pinch of black pepper
pinch of paprika
1/4 cup grated Parmesan (have some additional for sprinkling as a garnish)
chopped chives
sour cream, optional
butter, optional

Directions:

Preheat oven to 425˚F with rack in the middle of the oven. Lay potatoes flat on cutting board and starting from one end of the potato, make slits about 3-4mm apart. Cut to about 1/4 inch from the base of the potato. Be careful not to slice all the way through. The potato will fan out a bit as it bakes.

Combine olive oil, garlic, salt, pepper and paprika in a small bowl. Carefully brush each slit of the potatoes with the olive oil mixture, using a pastry brush. Rub potatoes with residual oil. Arrange potatoes on baking sheet and bake for about 40-45 minutes. The inside should be cooked through and the outside of the potato should be a bit crispy.

Garnish with additional salt, paprika, pepper, Parmesan and chives. Serve with sour cream and/or butter, if desired.

Enjoy!

Adapted from Family Fresh Cooking

      

33 Responses to “Parmesan Hasselback Baked Potatoes”

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    warmvanillasugar — January 26, 2011 @ 12:40 pm

    This potato looks amazing! I dont know why I haven’t made this recipe before either. It just looks so darn good!

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    marla — January 26, 2011 @ 12:49 pm

    Georgia, these potatoes came out beautiful! Your photos are stunning as always. Isn’t it so cool to know that we can make something as simple as a baked potato so much more interesting with a few horizontal slices?? So glad I inspired you to make these :) xo

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    Jenn — January 26, 2011 @ 1:20 pm

    Wow, those look incredible! Look at me, I learned something new today too..I thought hasselback potatoes were a type of potato, not a way of making them!!! lol I’ll be trying this for sure!

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    Jeri — January 26, 2011 @ 1:21 pm

    I make these all the time, especially when I have guests over. They’re easy and delicious, and they look so fancy! Here’s a tip… place the potato in a large spoon when you’re slicing it. The edges of the spoon keep you from cutting all the way through to the bottom of the potato. :)

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    Pam — January 26, 2011 @ 3:56 pm

    I love making these potatoes because they are so simple yet look really fancy.

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    Alina — January 26, 2011 @ 5:29 pm

    Beautiful Hasselback potatoes! I love to make them with garlic too. It’s a good idea to serve them with sour cream.

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    Ashley — January 26, 2011 @ 5:47 pm

    This is so simple but such a great way to switch up the everyday potato. I couldn’t live without potatoes! Its always fun to find a new idea for making them.

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    Cake Duchess — January 26, 2011 @ 6:48 pm

    I think I will make these on the side with our dinner tonight. These potatoes look lovely and delicious Georgia:)

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    Medifast Coupons — January 26, 2011 @ 7:15 pm

    Very nice, and you don’t wrap in foil at all, very nice, they will have a nice crisp to them. thanks so much!!

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    Crepes of Wrath — January 26, 2011 @ 7:45 pm

    These photos are SO pretty! I just can’t get over it.

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    Jennifurla — January 26, 2011 @ 7:55 pm

    I sort of have to try this now, how neat!

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    Annalise — January 26, 2011 @ 8:56 pm

    I actually made some these last night because I’ve seen them everywhere online lately. They looked amazing, but I have to admit the flavor ended up being rather bland on the inside. I think the flavorings didn’t get all the way down the cracks. Did you not find that with yours?

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    Rosy — January 26, 2011 @ 9:22 pm

    Such elegant potatoes and I really love your photo composition. Beautiful!

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    Cristina — January 26, 2011 @ 10:27 pm

    I can taste these, Georgia! These potatoes look so elegant, I just want to dig in! Sour cream and butter is definitely not optional :)

    These may be part of dinner tonight. Thanks for sharing.

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    Georgia (The Comfort of Cooking) — January 26, 2011 @ 11:59 pm

    Annalise, a regular baked potato has no seasonings inside it, so I find this is more flavorful than doing it the classic way. But that’s why baked potatoes are fun – you can add all kinds of toppings to punch up the flavor!

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    thecompletecookbook — January 27, 2011 @ 4:45 am

    I often bake potatoes with coarse salt and olive oil but never like this – FABULOUS – I will be making these this evening, minus the chives, just because I don’t have any.
    Thanks for the great idea!
    :-) Mandy

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    Joanne — January 27, 2011 @ 12:12 pm

    I could totally fall in love with potatoes like this…all that flavor from the olive oil and the seasoning on the inside…it puts a regular old baked potato to shame!

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    Mother Rimmy — January 27, 2011 @ 2:51 pm

    I’ve seen these made on the Food Network and never think to make them myself. What a delicious side dish to serve company!

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    Magic of Spice — January 27, 2011 @ 8:27 pm

    These look amazing! Beautiful job, and seriously gorgeous photos :)

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    Debbie — January 27, 2011 @ 9:14 pm

    Georgia these potatoes look super good, I have never tried this style (much less heard of till a few weeks ago) and can’t wait to try it. You think it would work with a sweet potato?

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    Georgia (The Comfort of Cooking) — January 27, 2011 @ 9:54 pm

    Debbie – Yea, sure! “Hasselback” just refers to the style of cooking them, but it doesn’t have to be one specific potato. Sweet potatoes, though, might take a little longer in the oven. I find them more dense.

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    Stephanie @ Per l'Amore del Cibo — January 27, 2011 @ 10:00 pm

    I love hasselback potatoes, they’re such a great alternative to the other “regular” ways to make potatoes. I hardly ever make them though, so I might have to give this version a try! Beautiful pictures, by the way!

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    UrMomCooks — January 28, 2011 @ 2:18 am

    Please please may I have these for dinner??? I have never made potatoes this way and I am asking myself, why not??? (I think I will give sweet potatoes a try. Happen to have a few of those in the fridge…) Delicious pic too!

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    Megan — January 28, 2011 @ 4:58 am

    I have never been a baked potato fan…but now I might just have to change my ways! All of that flavor + olive oil baked right in…sounds delicious. :)

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    Hester Casey — January 28, 2011 @ 6:52 am

    Saw your guest post on More than a Mount Full and had to pay a visit to your blog. Your photography is mouthwateringly beautiful.

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    Angie's Recipes — January 28, 2011 @ 8:05 am

    Georgia, this looks totally delicious. And gosh..how pretty it looks too~!

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    Shawnda — January 28, 2011 @ 11:18 pm

    And now I wish I had more than just sweet potatoes in the house. Beautiful potatoes!

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    Georgia (The Comfort of Cooking) — January 28, 2011 @ 11:19 pm

    Shawnda, here’s an excellent recipe similar to this one, but using sweet potatoes… http://www.jasonandshawnda.com/foodiebride/?p=3732

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    emily (a nutritionist eats) — January 30, 2011 @ 12:03 am

    What a beautiful potato! I’ll have to surprise my fiance with it – he just peeked at the computer and said, “oooh, what’s that?!” :)

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    Georgia (The Comfort of Cooking) — January 30, 2011 @ 4:01 am

    Haha, that’s cute Emily! Thanks for stopping by and leaving such a sweet comment. I’ll have to check out your blog!

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    blackbookkitchendiaries — February 1, 2011 @ 8:19 pm

    this looks so delicious! i cant wait to try this recipe out. thank you for sharing this.

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    Jamie — February 13, 2011 @ 6:56 pm

    These look delicious! I will have to add them to the menu plan next week.

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    Kari — September 22, 2013 @ 1:14 pm

    We made this with grilled steak last night and it was awesome! Your recipe and photography are the best — thanks!

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