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Recipe by Miriam Fried

Cheesy Hasselback Potatoes

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Cheesy Hasselback Potatoes
Dairy Dairy
Easy Easy
6 Servings
Allergens

Contains

- Dairy - Soy - Gluten - Wheat
1 Hour, 30 Minutes
Diets
- Vegetarian - Pescatarian

These are so easy to make, and so delicious!

These are also perfect to serve for melave malka. You can bake the potatoes with the spices before Shabbos and on Motzei Shabbos you can add the cheese and finish baking.

Ingredients

Cheesy Hasselback Potatoes

  • 6 Yukon gold potatoes

  • 1/2 stick butter

  • 1 teaspoon salt

  • 1 teaspoon paprika powder, such as Pereg

Directions

1.

Place each potato between two wooden spoons and carefully make cuts every 1/8 inch without cutting through the potato.

2.

Melt the butter, then add the salt, pepper, paprika powder, and onion soup mix.

3.

Pour the mixture over each potato, making sure it gets all over the potato.

4.

Cover and bake at 350 degrees Fahrenheit for one hour. Remove from oven.

5.

Cut the cheddar slices into small rectangles and place one to two pieces in each slit of the potatoes.

6.

Raise the oven temperature to 450 degrees Fahrenheit and bake for 10 to 15 minutes.

About

This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/

Recipe tags

baked potatoes cheese cheesy dairy easy prep hasselback potatoes make ahead milchig Miriam Fried
Cheesy Hasselback Potatoes

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