Swedish Baked Potatoes (Hasselbackspotatis)

READY IN: 1hr 15mins
Bergy
Recipe by Bergy

This is a great way to do potatoes. Excellent presentation. Goes well with any dish, meat or poultry

Top Review by JustJanS

I'm re-reviewing these tonight. They were great. I omitted the cheese and just used the breadcrumbs (lots of cheese in 2 other dishes) they worked better this time than last and really were delicious. Still loved the garlic in them Bergy and now problems with the topping this time although I didn't use the cheese. Here's the original 4 star review....These were good, but most of the topping ended up on the bottom of the dish. Next time, I will omit the breadcrumbs, so there is a stronger parmesan flavour from what does stay on the top of the spud. I make these occasionally, but have never put garlic in them before-loved that! Thanks Bergy for another useful recipe.

Ingredients Nutrition

Directions

  1. Cut the potatoes into thin slices 3/4 way through, leaving a small uncut portion of the potato (fan like).
  2. Put half of the butter and garlic in an oven proof dish and place the potatoes in the dish.
  3. Sprinkle with salt & pepper.
  4. Drizzle with remaining butter and garlic.
  5. Bake in 375°F oven (takes about and hour depending on the size of the potato).
  6. Baste occasionally with the butter in the dish.
  7. After 30 minutes sprinkle with the cheese and bread crumbs- do not baste after putting on the cheese and crumbs.
  8. Finish baking until potatoes are done and golden.

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