Hasselback Potatoes Recipe

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Sarah Mcfee
Sarah Mcfee
I am a stay at home mom of two boys, and have been married to my supportive husband for over 8 years. Cooking has always been a big part of my life since I was a child.

Prep: 20 mins

Cook: 55 mins

Yields: 4 Servings


  • 4 (8 ounce) baking potatoes
  • 2 tablespoons butter, melted
  • salt and pepper to taste
  • 2 tablespoons finely grated fresh Romano cheese
  • 1 tablespoon seasoned dry bread crumbs

Nutritional Info

Servings Per Recipe: 4
1 Serving
Calories: 247
Calories from Fat: 64
Total Fat: 7.1
Saturated Fat: 4.4
Cholesterol: 19
Sodium: 171
Total Carbohydrates: 41.1
Sugars: 1.9
Dietary Fiber: 5.1
Protein: 6.1
Vitamin A – IU: 201
Vitamin C: 45
Calcium: 72
Iron: 2
Potassium: 965
Thiamin: < 1
Niacin Equivalents: 4
Vitamin B6: < 1
Magnesium: 55
Folate: 39


  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Peel the potatoes, and place in bowl of cold water to prevent browning. Place potatoes into a large wooden or metal spoon. Using a sharp knife, make slices across the potato the short way about 1/8 to 1/4 inch apart, making sure to cut down to the lip of the spoon, not all the way through the potato. The slices should stay connected at the bottom, and the spoon helps keep the depth even. Return the potato to the bowl of water, and proceed with the remaining potatoes.
  3. When all of the potatoes are cut, place them cut side up in a shallow baking dish or small roasting pan. Drizzle with half of the butter, then season with salt and pepper.
  4. Bake for 35 to 40 minutes in the preheated oven. Remove from the oven, and drizzle with the remaining butter. Sprinkle Romano cheese and bread crumbs onto the tops of the potatoes, and season with a little more salt and pepper. Return to the oven, and bake for an additional 20 minutes, or until nicely browned.


Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Source: You can check the complete recipe HERE


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