Hasselback Potatoes are the Swedish version of baked potatoes. They're easy to make and both kids and adults love them!
- 8 long baking potatoes
- ¼ c grated Parmesan cheese
- ½ c fine bread crumbs
- 5 tbsp melted butter divided
- heavy whipping cream
- 1 tsp paprika
- course salt to taste
- 2 tsp minced fresh parsley optional
- Preheat oven to 450°F and oil a large shallow glass baking dish.
- Slice Parmesan cheese and butter into thin slices (freezing the stick of butter first makes this easier).
- Rinse, scrub, and peel the potatoes.
- Place a peeled potato on a cutting board and place one long handled wooden chopsticks or wooden spoons on each side of the potato lengthwise.
- use a sharp knife and slice each potato crosswise, making 1/4" apart slices, cutting down vertically. The chopsticks will prevent the knife from cutting entirely through the potato.
- Place a slice of Parmesan in the first crevice of a potato. Place a slice of butter in the second crevice. Continue to alternate Parmesan and butter until all crevices are filled.
- Sprinkle with paprika.
- Drizzle with heaving whipping cream.
- Bake for 35 to 40 minutes in the preheated oven.
- Remove from the oven, drizzle with the remaining butter, and sprinkle bread crumbs onto the tops.
- Return to the oven and bake for an additional 20 minutes, or until nicely browned.