No, not the football player. The potato came before the player. And I was just informed that the player is Hasselbeck… it all sounds the same to me.
Now that we’ve cleared that up, let’s get to it! I love potatoes, though I don’t eat them very often for some reason. When I do eat them, it’s either mashed or baked with oil and seasonings, nothing too fancy.
When I really just want cheese and butter, I go for the Hasselback potato as my vessel. I was first introduced to the Hasselback potato working at Pasta & Co, where they were rarely made, but oh so good when they were. They used small yukon gold potatoes, which is definitely one of my favorite potatoes and works great with this recipe, though cheese and butter are delicious on anything. Anyway, I used one large russet cut in half and had plenty for two as a side dish. Only a couple of ingredients and some slicing, and you’re on your way to comfort town!
First, wash and slice the potato. DON’T SLICE ALL THE WAY THROUGH! You want the potato to stay connected so you have little slots to put your cheese and butter.
Shove thin slices of butter and cheese (I used a white cheddar, but use your favorite!) into the potato crevices, alternating the butter and cheese with each crevice. It’s easier to shove the butter in if it is very cold. Putting it in the freezer for 20 minutes or so helps.
Bake for about an hour, and voila!
Now, you could do what I did and just eat it as is, OR if you’re feeling frisky you could add some shredded cheese on top and put it back in the oven til it’s all melted. OR you could just add sour cream and chives on top. Or both!
- 1 russet potato
- Half to a whole stick of butter
- White cheddar – enough slices for every other crevice
- Salt and pepper to taste
Pre-heat oven to 400 degrees. Wash and slice the potato. Slice the butter and cheese, about 1/4 inch or smaller. Alternate shoving the cheese and butter into the potato. Bake on a cookie sheet lined with foil (easy clean up) and bake for about 45 minutes to an hour. That’s it!