Hasselback Potatoes Recipe

Name: Hasselback Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 baking potatoes; 1 tablespoon light margarine, melted; ½ teaspoon sea salt; ½ teaspoon fresh fresh coarse ground black pepper; 1 ½ teaspoons fresh flat-leaf Italian parsley, chopped; 3 tablespoons low-fat cheddar cheese, grated; 1 tablespoon parmesan cheese, grated; 1 garlic clove, minced; 1 -2 teaspoon fresh lemon juice; 1 teaspoon lemon zest

Servings: persons

2 baking potatoes
1 tablespoon light margarine, melted
½ teaspoon sea salt
½ teaspoon fresh fresh coarse ground black pepper
1 ½ teaspoons fresh flat-leaf Italian parsley, chopped
3 tablespoons low-fat cheddar cheese, grated
1 tablespoon parmesan cheese, grated
1 garlic clove, minced
1 -2 teaspoon fresh lemon juice
1 teaspoon lemon zest

1
Preheat oven to 425F Scrub potatoes.
2
Peel if desired.
3
Cut crosswise in thin slices but do not cut all the way through.
4
Put potatoes in a baking dish and slightly fan.
5
Drizzle with margarine and lemon juice.
6
In small bowl, mix together salt, pepper, herbs, and garlic.
7
Sprinkle on potatoes.
8
Bake potatoes 45-50 minutes.
9
Remove from oven.
10
Sprinkle with cheeses.
11
Bake 10-15 minutes until lightly browned and cheese is melted.

146

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 baking potatoes, 1 tablespoon light margarine, melted, ½ teaspoon sea salt, ½ teaspoon fresh fresh coarse ground black pepper, and more.

Yes, Hasselback Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hasselback Potatoes

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