The tiny thin slices of the Hasselback potato are clearly perfect for stuffing with tiny cheese slices.
But so worth it.
Especially, you know, when you add cheese.
- russet potato
- splash of oil, or two, and some pats of butter
- cheddar cheese
- toppings! duck sausage, Greek yogurt, cilantro, avocado, tomato
Slice the russet in thin slices, close together, without slicing all the way through. Take your time. Do it smartly.
Pour over a splash of oil, season really well, and add some pats of butter.
Bake at 450 degrees for 40 minutes or until soft..
Slice your cheese thinly also and stuff a slice in between every other slice of potato. Bake for another 5 minutes to get the cheese all melted in those slices..
And add toppings. Whatever you have dying in your fridge.. Best part. Definitely.