Cheddar Herb Hasselback Potatoes

Name: Cheddar Herb Hasselback Potatoes
Prep time: 10 min
Cook time: 45 min
Yield: 4
Cuisine: American,
Ingredients: 4 russet potatoes; 6 tbsps extra-virgin olive oil divided; 1 tsp salt divided; 1/2 tsp black pepper coarse ground divided; 1/3 cup panko bread crumbs; 1/3 cup grated Parmesan cheese; 1/4 cup shredded Cheddar cheese; 1/2 tsp garlic powder; 1/2 tsp oregano leaves; 1/2 tsp paprika; 1/4 tsp onion powder

These showstopping hasselback potatoes look gorgeous on a plate and are surprisingly easy to prep! Filled with savory herbs and topped with a sprinkle of Cheddar and Parmesan cheeses, they’re the perfect side dish to round out your favorite weeknight meal.

10m

PREP TIME

45m

COOK TIME

463

CALORIES

11

INGREDIENTS

Servings: 4

Ingredients

4 russet potatoes
6 tablespoons extra-virgin olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon McCormick® Coarse Ground Black Pepper, divided
1/3 cup panko bread crumbs
1/3 cup grated Parmesan cheese
1/4 cup shredded Cheddar cheese
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Oregano Leaves
1/2 teaspoon McCormick® Paprika
1/4 teaspoon McCormick® Onion Powder

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 450°F. Trim 1/4-inch from ends of potatoes. Slice potatoes crosswise at 1/4-inch intervals, leaving bottom 1/4-inch of potato intact. (Need a foolproof method to achieve the Hasselback effect? Place a wooden spoon or pencil on either side of the potato to prevent your knife from cutting all the way through.)
2 Gently rinse potatoes, being careful not to break apart. Place potatoes, cut-side down, on a microwave-safe plate and microwave about 10 to 12 minutes until slightly softened, turning potatoes halfway through cooking.
3 Line large shallow baking pan with foil. Arrange potatoes, cut-side up, on baking sheet. Brush potatoes with 2 tablespoons of the olive oil. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Bake 30 minutes or until skin is crispy and potatoes are lightly browned.
4 Meanwhile, mix remaining olive oil, remaining salt and pepper, panko, Parmesan, cheddar, garlic powder, oregano, paprika, and onion powder in small bowl.
5 Remove potatoes from oven. Top potatoes with panko-cheese mixture, carefully pressing some of the mixture into cuts. Broil about 1 minute or until cheese is golden brown.