• A Hasselback Baked Potato With A Guaranteed WOW!

    BAKED POTATOTired of the same old same old? This very different baked potato might just hit the spot!

    Now, I’m not a big potato person, but this cross between a baked potato and a fry just might be one of Ric’s favorite potatoes. The presentation (and you know it’s all about the presentation!) of several of these on a serving platter is enough to get your guests talking, and one bite and they’ll be hooked!

    How you decide to season your own baked potato fry is up to you, but here’s what I usually do:

    Ingredients

    Potatoes*
    Olive Oil
    Butter
    Cheese, I used mild cheddar.
    Salt
    Garlic cloves (optional)

    Preparation

    Preheat the oven to 400 degrees. Starting at one end, slice almost all the way through the potato. The thickness that you want your wedges is up to you, but I slice mine fairly thin.

    The nice thing about this recipe is that you can make one potato or dozens. Today, I am only making one for Ric’s lunch.

    When I have the potato sliced, I drizzle olive oil over it. Use any amount you want, but I used about a teaspoon on this potato.

    Next, I cut small slices of butter and placed between some of the wedges. You can also melt your butter and drizzle it over the entire potato just as I did the olive oil.

    If you want a garlic taste to your potato, peel your cloves and slice into tiny pieces and insert between some of the wedges. Or….if you don’t have that much time you might substitute the salt with garlic salt.

    Bake your potato for about 40 minutes or until it turns crispy on top and soft inside.

    When potatoes come out of the oven, I put thin slivers of butter between many of the wedges.

    When potatoes come out of the oven, I put thin slivers of butter between many of the wedges.

    Then I sprinkle with cayenne pepper.

    Then I sprinkle with cayenne pepper.

    I sprinkle a bit of cheese on the potatoes, allowing it to slip into the slits. If I am serving several potatoes on a platter, I top with a dollop of sour cream in the middle and then sprinkle chives across the top of the potato.

    I sprinkle a bit of cheese on the potatoes, allowing it to slip into the slits. If I am serving several potatoes on a platter, I top with a dollop of sour cream in the middle and then sprinkle chives across the top of the potato.

    *If I were preparing this potato for myself I would actually peel the potato first. It is not nearly as pretty, but I prefer a potato without the peel.

    About Fredda Jones

    Fredda Davis Jones was raised “in the country” in Comanche County and learned very early that creativity and innovation are traits that can flourish even in small-town Texas and that with enough effort, indeed nothing is impossible, including being married to the same man for over 40 years! Rickey and Fredda have 2 children, 5 grandchildren, and a crazy life that includes sitting in the bleachers several times a week. The rest of her time is spent creating great content for texansunited.com and marketing small-town Texas.
    This entry was posted in Our Texas Recipes, Side Dish/Bread and tagged , , , , , , , . Bookmark the permalink.

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