Hasselback Potatoes

Hasselback Potatoes

Hasselback Potatoes

2 large Russet Potatoes, washed, peeled
2 T Cheddar Cheese
2 T Parmesan cheese
2 mozzarella cheese
2 T butter
2 T vegetable oil
1 cl garlic, smashed, and skin removed
1/4 t salt
1/8 t black pepper

Lemon water
3 T lemon juice
4 c water

Topper (optional)
1 T vegetable oil
1 T chopped onion
1 T chopped bell peppers, red, yellow, orange

Preheat oven to 425 degrees. Mix cheese together in a bowl. Add lemon juice and water to a large bowl. Wash and peel potatoes and place in water.

 Slice potatoes 3/4 way through 1/4 inch thick place in water solution while working on next potato.Let set for 5 minutes. In a small sauce pan heat oil, butter and garlic clove, melt butter and turn off heat.

Use parchment to line a baking sheet or pan. Remove garlic from butter mixture. Dip each potato in butter mixture, coating all over. Salt and pepper potatoes. Add potatoes to baking sheet and spoon over some more butter.

Bake off until done, about 35 – 40 minutes. Pull them out, spoon over more butter if desired. Sprinkle with cheese blend. Reduce heat to 350 degrees.

Place baking sheet back in oven and bake until cheese melts. About 10 – 15 minutes. Remove from oven and add topper if desired.

In small pan add oil over medium low heat for 1 minute. Add onions and peppers and sauté until softened. Top potatoes with it. All if you’re feeling it add some sour cream. Enjoy.