Hassleback Cheesy Potatoes

April 14, 2014

121

These lovelies come out of the oven with crisped edges, a tender interior and toppings with every bite. Pure potato perfection. (Excuse the alliteration.) One of the best things about these potatoes is that they are extremely versatile. You can add any ingredient you’d like to make them over-the-top delicious. I used parmesan, garlic and a little cheddar. But you can use bacon, chives, rosemary, or any other topping that floats your boat.

2 whole Yukon Gold potatoes
2 Tablespoons Butter
1 piece (about 2 Inches Long) Parmigiano-Reggiano, Sliced Thinly
? teaspoons garlic powder
¼ teaspoons salt
2 teaspoons olive oil
¼ cups heavy cream
¼ cups cheddar cheese

Preheat oven to 400ºF. Scrub potatoes. Slice the potato into thin slices. To make sure you don’t slice through the potatoes, use two wooden spoons with handles of the same width. Place a spoon on each side...
See the full directions on my site

Nutritions

Calories
141

Sodium
198mg
8% DV

Fat
13g
20% DV

Protein
2g
5% DV

Carbs
2g
0% DV

Fiber
0.7g
2% DV

Dinner Baked