Buffalo Hasselback Potatoes
Recipe: #23665
May 03, 2016
Categories: Side Dishes, Potatoes, Game/Sports Day, Oven Bake, Gluten-Free No Eggs, Sugar-Free, Vegetarian, Kosher Dairy, more
"Stumbled across this recipe from The Novice Chef blog and Idaho Potatoes, and it is fantastic! We enjoy these potatoes at our house so much."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (230.5 g)
- Calories 267.5
- Total Fat - 13.8 g
- Saturated Fat - 6.9 g
- Cholesterol - 26 mg
- Sodium - 830 mg
- Total Carbohydrate - 29.7 g
- Dietary Fiber - 4.4 g
- Sugars - 2.3 g
- Protein - 7.5 g
- Calcium - 121.6 mg
- Iron - 1.1 mg
- Vitamin C - 16.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Start by preheating your oven to 400 F.
Step 2
Make thin slices (about 1/8 inch thick) all down the length of the potato without cutting all the way through, stopping about 1/4 inch from the bottom. Rub the potatoes with the olive oil, salt, and pepper. Place on a baking pan, and bake for 1 hour, or until tender in the middle and crispy on top.
Step 3
While the potatoes bake, mix together the melted butter and buffalo sauce. Brush the tops of the now baked and fanned out potatoes with the buffalo mixture and return to the oven to bake for another 5 minutes.
Step 4
Pull the potatoes from the oven and top with the sour cream, blue cheese, green onion slices, and additional buffalo sauce if you would like. Serve!
Tips
- Baking sheet
- Knife
- Pastry brush
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