Hasselback Potatoes

1. 1

   Preheat the oven to 425 degrees F.

2. 2

   Peel potatoes.

3. 3

   Cut each potato not quite through in a series of crosswise slices about 1/4-inch apart or closer so that they are still joined together at the bottom.

4. 4

   Brush the potatoes with the melted butter and place in a small baking pan.

5. 5

   Pour the chicken stock around the potatoes and sprinkle with the thyme leaves.

6. 6

   Sprinkle with salt and pepper and roast until the potatoes are half cooked, 25 to 30 minutes, basting every 5 minutes with the butter-chicken stock mixture.

7. 7

   In a small bowl combine the grated cheese and bread crumbs and divide the mixture evenly between the tops of the 2 potatoes.

8. 8

   Continue roasting without any further basting until the potatoes are crispy on the outside and cooked through, about 30 minutes.

9. 9

   *Note: Exact cooking time will depend on the size of the potatoes.

* Per serving · 4 servings · Values may vary.

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