Make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter (cold makes it easier) then shove in the potato. Then do the same with the Parmigiano-Reggiano. Next, open the potatoes’ crevices and shove the parmesan and butter, alternating between the two. Season with salt and pepper. Drizzle a little olive oil on top. Bake at 400 degrees for 45min. After backing, drizzle the heavy cream atop the potatoes and some shredded cheese and bake for 10 to 15 minutes. Hasselback Potatoes, Side Dishes, Scallops Potatoes, Baking Potatoes, Food, Scallops Hasselback, Cooking, Yummy, Savory Recipe
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Scalloped Hasselback Potatoes. Another creative and delicious recipe. Potatoes with garlic and cheese sounds amazing and the picture looks sooo tasty. If you are bored of the classic potatoes recipes, this is a new metod to cook potatoes. Easy to make, I’m sure that you’will try it again, after the first tried. This is what happend to me…it’s so delicious!!
One of the greatest ideas EVER! Thinly slice a potato but don't cut all the way down. It stays together and is great for portion control! One potato = one serving. Drizzle with olive oil and sprinkle on some sea salt, bake or microwave and VOILA! Amazingly delicious potato every time!