Hasselback Potatoes
https://www.youtube.com/watch?v=F4mYU5eyBzU
HASSELBACK POTATOES
A beautiful dish which is a meal in itself. Easy to make and very satisfying.
Ingredients:
2 medium Russet potatoes
2 cloves garlic, thinly sliced
2 tbsp olive oil
1 tbsp butter (or butter substitute)
½ tsp kosher salt
¼ tsp fresh ground pepper
3-4 oz Ricotta cheese (or cottage cheese)
⅓ cup shredded mozzarella cheese
⅓ cup shredded Parmesan cheese
½ tsp dried oregano
⅓ cup marinara sauce
⅓ cup basil pesto
⅓ cup sun-dried tomatoes
Few fresh basil leaves
1 spicy sausage (Italian) (optional)
Steps/Method:
Remove sausage contents from casing and brown in a pan over medium heat and set aside.
Heat the oven (or toaster oven) to 425* F.
Prepare the potatoes:
Wash and scrub the potatoes and place flat on a cutting board. Place 2 chopsticks (or the handle of 2 wooden spatulas) on either side of the potato (lengthwise). Using a sharp knife cut down on the potato, slicing every ⅓ inch (the thinner the better).
Place a slice of garlic between each cut of the potato.
Drizzle with olive oil and place a slice of the butter on top.
Sprinkle salt and pepper.
Put the potato on a baking pan and place in the oven.
Bake for 50 – 60 minutes till the skin appears crispy and the inside is tender when pierced.
Meanwhile mix the 3 cheeses (½ of the Parmesan and all of the ricotta and mozzarella) and oregano in a bowl. Add salt and pepper to taste.
Remove potatoes from the oven, sprinkle Parmesan cheese, then top with 1 tsp of marinara and pesto sauce alternately and finally top with the cheese mix. Top with sun-dried tomatoes and place back in the oven for 5-10 minutes till the cheese melts.
Top with the crumbled sausage and basil leaves and serve warm.