Happy Hasselback Potatoes

Shout out to the Swedes on this week’s recipe: Hasselback style potatoes! For those who are wondering,  the Swedish version of a baked potato originated from the restaurant at the Hasselbaken Hotel in Stockholm, Sweden.

This above-average, fancy lookin’ potato is actually very easy to prepare! It is a unique yet delicious way to serve up your standard ole’ potato. The way the slices fan out as they bake really give the side dish a show stopping presentation. Great to serve at dinner with the family or to woo your guest at a dinner party!



8 (6 to 8 ounces each) long baking potatoes

1/4 cup fresh-grated Parmigiano – Reggiano

1/2 cup Happy Hemp seeds, raw

5 tablespoons butter (melted), divided

1 teaspoon paprika

Coarse salt , to taste

2 teaspoons minced fresh parsley (garnish), optional



1. Preheat oven to 450 degrees. Oil a large shallow glass baking dish.

2. On a cutting board, use a sharp knife and slice each potato crosswise, making 1/4-inch apart slices, cutting down vertically. You need to leave 1/4-inch of the bottom of the potato intact.

3. Mix Parmesan cheese, Happy Hemp seeds, 1 tbsp melted butter, paprika, and salt in a food processor; process until blended.

4. Brush prepared potatoes with 2 tbsp melted butter, and pat the prepared cheesey mixture on top of each potato.

5. Place potatoes in oiled baking dish; cover with aluminum foil and bake for 30 minutes.

6. Remove the aluminum foil and bake an additional 15 minutes until they turn crispy.

Optional: Sprinkle parsley atop finished potatoes.

Enjoy with chimichurri sauce or light dip!



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