Buffalo Hasselback Potatoes
Ingredients
The potatoes
-
4
pieces
baking potatoes (Russett)
The toppings
-
4
Tbsp
melted butter or olive oil
-
sea salt
-
freshly-cracked pepper
-
4
Tbsp
hot sauce
-
1
Tbsp
additional butter, melted
-
1
cup
shredded cheddar cheese
-
½
cup
crumbled blue cheese
-
½
cup
thinly-sliced green onions
Instructions
- Preheat the oven to 425°F.
- Prepare the potatoes by ensuring they lay flat, trimming the bottoms if necessary.
- Make vertical cuts in the potatoes about 3mm apart, cutting ¾ of the way down.
- Brush the outsides of the potatoes with melted butter or olive oil, getting some into the slits.
- Season with salt and pepper, then place on a baking sheet covered with aluminum foil.
- Bake for 60-70 minutes, basting with butter collected on the sheet 2-3 times.
- While baking, whisk together the hot sauce and additional melted butter.
- Once cooked, sprinkle the potatoes with cheddar cheese and drizzle with buffalo sauce.
- Garnish with blue cheese and green onions, then serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
16g
Total carbohydrates
36g
Total protein
8g
Sodium
500mg
Cholesterol
30mg
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