What’s better on a chilly night than a cheesy loaded roasted potato? These Hasselback potatoes have a flurry of slices in them while staying in one piece, prime for stuffing with cheese, poblano peppers, and crunchy breadcrumbs. Top with fresh herbs, hot sauce, and guacamole!
Recipe and Photography by Sam Burgess
Forge To Table Knives
Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 4
Ingredients:
4 large Russet/baking potatoes (scrubbed)
3 tablespoons butter, melted
Kosher salt, freshly ground pepper, and cumin, to taste
4 ounces cream cheese, room temperature
1 cup cheddar cheese, freshly shredded
¼ cup poblano pepper, seeded, finely diced
¼ teaspoon garlic powder
¼ cup panko
Fresh guacamole, for garnish
Hot sauce, for garnish
Cilantro, chopped, for garnish
Directions:
Preheat the oven to 400F degrees. To prepare potatoes, place a wooden spoon handle alongside the potato to act as a guard. Using a Forge To Table Nakiri knife, cut multiple deep slices into the potato, about ¼ inch thick, avoiding cutting all the way through. This is what makes the accordion shape.
Place Hasselback potatoes in a baking dish and brush with melted butter, getting between the slices. Sprinkle with kosher salt, freshly ground black pepper, and cumin to taste, getting some between each slice. Cover the baking dish loosely with aluminum foil and place into the preheated oven. Bake for 40 minutes.
Meanwhile, in a small bowl combine room temp cream cheese, shredded cheese, diced poblano pepper, and garlic powder. Stir well and reserve.
When potatoes have baked, remove from the oven and discard aluminum foil. Using a small spoon, spoon cream cheese mixture over the potatoes, pushing some down between the slices. Sprinkle each with 1 tablespoon panko and return to the oven, uncovered, for another 30 minutes, or until a knife in the center easily pierces through. Bake a few more minutes, if necessary.
Remove from the oven and top with guacamole, hot sauce, and chopped cilantro. Enjoy while warm!
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