Impress your guests with these hasselback potatoes. The sharp, salty flavor is the perfect addition to creamy baked potatoes.
Course Side Dish
4medium size russet potatoes
1pkg Old Croc Extra Sharp Cheddar Cheesesliced
2tbspextra virgin olive oil
salt & pepper to taste
Preheat oven to 400F. Grease a casserole dish with butter.
Wash potatoes and dry. Using a sharp knife, slice potatoes into approx. ¼" slices. Make sure to not cut all the way through. TIP: Place 2 pencils along both sides of the potato. As you cut, cut down to the pencil and stop.
Place potatoes on a cookie sheet, drizzle generously with olive oil, sprinkle with salt & pepper and bake for approx. 1 hour or until fork tender. Remove from over, cool slightly.
Place 1 slice of Old Croc Cheddar Cheese between each of the slices. Place back in the oven and bake until cheese is melted and bubbly. Remove from oven, add a dollop of sour cream and sprinkle with chives. Serve immediately. Try adding chopped cooked bacon, sautéed mushrooms or chili and serve as a main course.