HASSELBACK POTATOES WITH CHEESE

Hasselback potatoes were first introduced in the Hasselback Restaurant in Stockholm, Sweden in the 1940s. This is another classic recipe from the past. They would be excellent served with a steak or pork chops.

6 T unsalted butter
4 cloves garlic, pressed

¼ cup freshly grated Parmigiano-Reggiano cheese, divided

½ t paprika

Sea salt and freshly ground black pepper
4 medium size Yukon gold potatoes

Preheat oven to 425 degrees F.

In a small saucepan, melt the butter over medium heat.
Add the garlic, most of the Parmigiano cheese, and paprika.
Heat for one minute then turn off heat and set aside.
Season to taste with salt and pepper.

Rinse and scrub the potatoes.

Place the potatoes on a cutting board and cut off a thin slice from the bottom of each potato and discard. This will keep the potatoes standing upright.

Place two long wooden handle spoons or wooden chopsticks on the side of each potato. This will keep you from cutting through the entire potato.

Using a sharp knife, make cuts all the way until you hit the spoons.

Place the potatoes in a baking sheet and spoon half of the butter mixture over the potatoes.

Bake for 30 minutes.

Remove from oven and brush each potato with the rest of the butter mixture and sprinkle with the remaining grated cheese.

Place back in the oven and bake an additional 20 minutes, until golden brown.

Serves 4