PEPPER JACK HASSELBACK POTATOES
Is there anything better than a cheesy potato? These Pepper Jack Hasselback Potatoes are perfect for a busy weeknight or a dinner party. Did you know that hasselback potatoes are named for a town in Sweden? Hasselbacken to be exact and apparently, it was invented in the 1950s. My question is why didn't I have them until I was an adult? I'm telling you this is the way to eat potatoes. Have you tried making Hasselback potatoes? They are a cross between a baked and roasted potato. You get the best of both worlds, fluffy potato goodness and crispy golden skin. All you have to do is cut thin strips into the potato and roast it off with a garlicky butter and then it's topped with a blanket of Pepper Jack cheese. The cheese melts right into the potatoes and gives it a nice spicy kick. The final touch is a sprinkle of thinly sliced green onion to give it some freshness. I promise you Hasselback potatoes are not at all complicated, and they look incredible so you will definitely get some oohs and ahhh with this dish. I bet you could also add some sour cream and bacon to it too. These Pepper Jack Hasselback Potatoes are always on a rotation in our house.
I decided to go with the Cabot Creamery Pepper Jack because it melts so beautifully and gives just the right amount of spicy heat and pairs nicely with the garlic. Did you know that Cabot Creamery has been a family owned cooperative for over 100 years? That's quite an achievement and I am so proud to be using their award winning cheeses. Cabot is the first dairy Co-op to receive B Corp certification which means they consider the impact they have not only on their consumers but also their employees, community, and environment. It's about balancing profit and purpose.
Before the potatoes are finished roasting, I sprinkled the cheese over each potato. I tried to get some slices into the slits to make it look pretty, but sprinkling it over worked fine. The cheese is so creamy it melts right into the potatoes. You will be forgetting about the main course with these spruced up potatoes. Not only are they delicious but they look impressive. The trick is to slice them without cutting all the way through. Start with a sharp chef's knife and use medium sized potatoes. My preference is waxy Yukon Gold potatoes but Russet potatoes are equally delicious. All you have to do is place them between two wooden spoons or chopsticks and that way they will stay put and the knife won't cut it all the way down. Try to make 1/8 of an inch slices all the way down most of the potato. Leave the ends uncut since they tend to be thinner. Don't worry if they aren't perfect I'm pretty sure no one will notice. This is a crispy and cheesy carb dream for sure. Are you ready to give your baked potato an upgrade?
PEPPER JACK HASSELBACK POTATOES
3 pounds Yukon gold potatoes, washed and scrubbed (or russet potatoes)
2 tablespoons unsalted butter
2 tablespoons olive oil
2 cloves garlic, smashed
4 sprigs fresh thyme
1 teaspoon salt
fresh black pepper to taste
8 oz. Cabot Creamery Pepper Jack Cheese, shredded
2 green onions, thinly sliced
Preheat oven to 425 degrees.
In a small saucepan, melt the butter over medium heat and remove from heat. Add in the olive oil, garlic, thyme, salt and pepper. Set aside.
Using 2 wooden spoons (or chopsticks) placed on each side of a potato as a guide, cut the potato into thin slices about 1/8 to 1/4 inch thick. Try not to cut all the way through. Repeat with the remaining potatoes. Place the potatoes on a parchment lined baking sheet or casserole dish. Remove the thyme sprigs from the butter mixture and pour it evenly over each potato.
Bake the potatoes until they begin to spread and start to become golden brown, about 35-40 minutes. Sprinkle the cheese over the potatoes and bake for another 10 minutes until all the cheese is melted and browned slightly.
Cool for about 10 minutes before serving. Garnish the tops with the green onions.
For a printable copy of the recipe, click here
I used Yukon Golds, but Russets are equally delicious
Try serving them with sour cream and/or bacon on the side
Sometimes I sprinkle cilantro over them too