Hasselback Potatoes

by on May 17, 2016 » Add the first comment.
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This dish takes its name from Hasselbacken, Sweden where it was first served.
The potatoes turn out crisp on the outside and tender on the inside.


  • Two regular baking potatoes – Russet
  • Cream cheese
  • Sliced Swiss cheese
  • Drizzle Sauce
    • 4 TBL butter
    • 1 TBL EVOO
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
  • 1 Strip of bacon
  • 1 Stalk chives
  • Sour cream

You will also need two wooden mixing spoons with long handles


  1. Melt Drizzle Sauce in a small sauce pan – set aside
  2. Wash potato then dry it
  3. Rub potato with oil
  4. Put potato on a cutting board, and place a spoon handle on each side of the potato
  5. Cut 1/4 inch slices (or less) through the potato.  The spoon handles prevent you from cutting the potato all the way through.
  6. Put potato on a baking sheet in a little foil “boat”
  7. Stuff slices with a bit of the cream cheese
  8. Baste liberally with the Drizzle Sauce, getting some sauce into each of the accordion folds
  9. Salt outside liberally
  10. Bake at 400º for 20 minutes
  11. Baste
  12. Bake another 20 minutes
  13. Meanwhile, cook the bacon till crisp
  14. Steam broccoli if that is your side
  15. Chop the chives into small pieces. . . just keep busy
  16. At about 38 minutes, baste again and put a slice of Swiss cheese on top.
    The cheese will melt and become real messy – that’s why they are in a boat
  17. Serve as soon as the cheese starts to brown
  18. Top with sour cream, bacon and chives


Find more like this: Breads, Pasta, Potatoes, Starches, World Cuisine

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