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You CAN’T FAIL With This Recipe!

The Hasselback potato is clearly the most impressive spud to ever call itself a side dish. It’s also like having all of your potato dreams come true at once: these potatoes have the crispy edges of your favorite french fries, but with middles as creamy as mashed potatoes — plus the added bonus of being, essentially, wholesome baked potatoes in clever disguise.

Want one more reason to make them tonight? How about the fact that despite their frilly fancy-pants appearance, they take no more time and little more effort than your average foil-wrapped baked potato.

We got ours at our farmer’s market (Green Street Market). I will have to try to develop my own recipe for homemade ketchup this coming summer.

This is a delicious side dish that is easy to assemble, has simple ingredients and the best part – it is real food.

“These are very good! Flavorful and the texture is great! I used chives and cheddar, and the baking option, and I love how different herbs would easily change these up depending on the menu. Thanks for sharing!”

I’ve been making these for years, and they are delicious. They are definately better in the oven than from the microwave. I always make extra because the left-overs are good too!


Baking potatoes
Cheddar cheese, grated
Bacon, cooked and crumbled
Green onions, sliced
Sour cream


Preheat oven to 400°F. Brush both side of potato slices with butter; place them on a cookie sheet. Bake for 30 to 40 minutes, or until lightly browned on both sides, turning once. When potatoes are ready, top with crumbled bacon, cheese, green onion. Return to oven and continue baking until the cheese has melted. Add a dollop of sour cream when done and enjoy! Note: You can also poke holes in the potatoes and microwave them for six minutes instead of baking.

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