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
STEP BY STEP
- Melt Drizzle Sauce in a small sauce pan – set aside
- Wash potato then dry it
- Rub potato with oil
- Put potato on a cutting board, and place a spoon handle on each side of the potato
- Cut 1/4 inch slices (or less) through the potato. The spoon handles prevent you from cutting the potato all the way through.
- Put potato on a baking sheet in a little foil “boat”
- Stuff slices with a bit of the cream cheese
- Baste liberally with the Drizzle Sauce, getting some sauce into each of the accordion folds
- Salt outside liberally
- Bake at 400º for 20 minutes
- Bake another 20 minutes
- Meanwhile, cook the bacon till crisp
- Steam broccoli if that is your side
- Chop the chives into small pieces. . . just keep busy
- 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
- Serve as soon as the cheese starts to brown
- Top with sour cream, bacon and chives