Description
This easy recipe for sliced baked potato (Hasselback) comes with melted gruyere cheese, chives and freshly chopped rosemary. They are salty, savory and so comforting!
Ingredients
Units
Scale
- 2 large potatoes (scrubbed and dried)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon rosemary (finely chopped)
- 1 tablespoon chives (finely chopped)
- 6 ounces Gruyere cheese (finely sliced into 2-inch long squares)
- rock salt and freshly ground pepper
Instructions
- Preheat oven to 425°F and place rack in the lower-middle position.
- Cut slits in each potato 1/8 to 1/4-inch thick slices, careful not to cut all the way through (you want to be able to lift the potato in one piece). An easy way to do this is to put a knife or wooden spoon handle up against the length of a potato, and slice until you hit the handle with the knife.
- Wrap each potato with aluminum foil and and bake for 35 minutes.
- Unwrap each potato and brush everywhere (including the bottom) with half of the olive oil.
- Bake, unwrapped (you can leave the potatoes in the foil), for an additional 15-25 minutes, until potatoes are soft and tender.
- Take potatoes out of the oven and gently open each slit with a pairing knife. Put a slice of cheese in between each slit (you can skip some if the slices are really thin – add a piece of cheese for every 2-4 slits).
- Do the same for the rosemary and chives, brush with the remaining olive oil, and season with more salt and pepper.
- Return to bake in the oven for 5-10 minutes or until cheese has melted. Serve.
Notes
*Baking time depends on the size of the potato (total baking time should be between 60-70 minutes)
This Sliced Baked Potato Recipe Is:
Low in sugar
High in vitamin C
Nutrition
- Serving Size:
- Calories: 729
- Sugar: 4.6 g
- Sodium: 667.7 mg
- Fat: 42 g
- Saturated Fat: 18.3 g
- Carbohydrates: 58.7 g
- Fiber: 9.1 g
- Protein: 31.6 g
- Cholesterol: 93.7 mg
