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.