Hasselback potatoes instantly elevate any meal and stand on their own as a shareable menu offering. Loaded with crispy duck bacon, melty Cabot Creamery Sharp White Cheddar Shreds, crunchy onions and roasted poblano peppers, they’re as much a feast for the eyes as they are a treat for the taste buds. A spoonful of Roasted Garlic and Chive Sour Cream made with Cabot Creamy Sour Cream adds a cool, creamy and flavorful finish.
Directions
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PREHEAT the oven to 400°F.
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MAKE ¼-inch slices across the potato, making sure you do not cut through the bottom. Place potato on a baking sheet lined with parchment paper, then brush butter evenly on all sides. Bake for about 20-30 minutes until the potato is soft and fully cooked.
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LOWER the oven heat to 350°F. Place shredded white cheddar cheese in between the slits in the potato, then return to the oven and bake for about 5-7 minutes, until the cheese is fully melted.
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REMOVE from the oven and garnish with garlic chive sour cream, crispy duck bacon, fire-roasted poblanos and crispy shallots.
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ADD sour cream, roasted garlic, olive oil, chopped chives and salt to a food processor and pulse until all ingredients are smooth and fully incorporated.