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Hasselback Potatoes
SUBMITTED BY:
POMPIER850
PHOTO BY:
LINDA MCLEAN
"This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where it was first served. The seasoned potatoes turn out crisp on the outside and tender on the inside."
RECIPE RATING:
Read Reviews
(19)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
55 Min
READY IN
1 Hr 15 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 (8 ounce) baking potatoes
2 tablespoons butter, melted
salt and pepper to taste
2 tablespoons finely grated fresh Romano cheese
1 tablespoon seasoned dry bread crumbs
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DIRECTIONS
Preheat the oven to 425 degrees F (220 degrees C).
Peel the potatoes, and place in bowl of cold water to prevent browning. Place potatoes into a large wooden or metal spoon. Using a sharp knife, make slices across the potato the short way about 1/8 to 1/4 inch apart, making sure to cut down to the lip of the spoon, not all the way through the potato. The slices should stay connected at the bottom, and the spoon helps keep the depth even. Return the potato to the bowl of water, and proceed with the remaining potatoes.
When all of the potatoes are cut, place them cut side up in a shallow baking dish or small roasting pan. Drizzle with half of the butter, then season with salt and pepper.
Bake for 35 to 40 minutes in the preheated oven. Remove from the oven, and drizzle with the remaining butter. Sprinkle Romano cheese and bread crumbs onto the tops of the potatoes, and season with a little more salt and pepper. Return to the oven, and bake for an additional 20 minutes, or until nicely browned.
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REVIEWS
Reviewed on Jan. 24, 2005 by
LINDA MCLEAN
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LINDA MCLEAN
Jan. 24, 2005
These potatoes were different and really delicious. I used olive oil instead of butter, turned the potatoes over for about five minutes to crisp up the tops and once nicely browned, I flipped them again, added quite a bit of fresh bread crumbs which I had seasoned with garlic and onion powders, Italian seasonings, black pepper and lots of parm. Everyone loved these. Thanks!
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8 users found this review helpful
These potatoes were different and really delicious. I used olive oil instead of butter, turned...
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Reviewed on Mar. 8, 2006 by
CHEFJULIE1
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CHEFJULIE1
Mar. 8, 2006
These were unique, good tasting potatoes. I left my potatoes unpeeled to keep the vitamins, and they were still good. Very impressive look.
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3 users found this review helpful
These were unique, good tasting potatoes. I left my potatoes unpeeled to keep the vitamins,...
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Reviewed on Jan. 22, 2005 by CRAZYFORCOOKING47
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CRAZYFORCOOKING47
Jan. 22, 2005
I have made this recipe for many years now and it is a nice change from the usual, mashed, fried or baked potatoes. Very tasty!!
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3 users found this review helpful
I have made this recipe for many years now and it is a nice change from the usual, mashed,...
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Reviewed on Jun. 5, 2008 by
RACKLEY420
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RACKLEY420
Jun. 5, 2008
These were super! I also turned them over and let them brown on the top. Also, I added way more bread crumbs than recommended. I spread the slices apart to make sure crumbs were in there also. I also added some garlic powder. My husband loved these. i will make these again.
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2 users found this review helpful
These were super! I also turned them over and let them brown on the top. Also, I added way...
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Reviewed on Dec. 5, 2007 by
Shannon :)
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Shannon :)
Dec. 5, 2007
I thought that these were excellent. I love potatoes but usually don't care for baked potatoes all that much. And I think that they were very simple and quick to prepare, aside from the baking time, but that is to be expected with any type of baked potato. I was generous with brushing on the melted butter, since I didn't have Romano cheese, and sprinkled the potatoes with a little dill along with the salt and pepper. Even the leftovers were divine! Thank you, POMPIER850!
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2 users found this review helpful
I thought that these were excellent. I love potatoes but usually don't care for baked potatoes...
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Reviewed on Mar. 6, 2005 by
JDVMD
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JDVMD
Mar. 6, 2005
Beautiful presentation! I used parmesan instead of romano and added liberal amounts of fresh cracked black pepper and sea salt.
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2 users found this review helpful
Beautiful presentation! I used parmesan instead of romano and added liberal amounts of fresh...
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Reviewed on Mar. 13, 2006 by
scorpigal
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scorpigal
Mar. 13, 2006
Not a lot of flavor for the effort, will not make again.
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1 user found this review helpful
Not a lot of flavor for the effort, will not make again.
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Reviewed on Nov. 28, 2005 by JWINTY
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JWINTY
Nov. 28, 2005
It was nice to have a different way to prepare potatoes. I added garlic to the butter and used parmesan instead of romano.
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1 user found this review helpful
It was nice to have a different way to prepare potatoes. I added garlic to the butter and...
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Reviewed on Mar. 14, 2005 by
LESLIE30
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LESLIE30
Mar. 14, 2005
this is a neat way for offering different ways to prepare potatoes. we followed this recipe & were mostly pleased with the result. next time though, i'd like to keep my potatoes cooking with a little more moisture. thanks pompier!
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1 user found this review helpful
this is a neat way for offering different ways to prepare potatoes. we followed this recipe &...
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Reviewed on Mar. 6, 2008 by Robyn
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Robyn
Mar. 6, 2008
I am going to try this recipe tonight..I am going to use crushed potato chips instead of the breadcrumbs..I will let you know how they turn out....
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0 users found this review helpful
I am going to try this recipe tonight..I am going to use crushed potato chips instead of the...