“A recipe isn’t a secret. It’s more like sheet music. Each player,conductor, or singer adds his or her own personality.”~ Joanne Chang, owner of Flour Bakery + Cafe.
I love warm, feel good, fill my tummy up food when the Wisconsin days grow shorter and the temperatures begin to drop.
Today I cooked up my own take on a delicious Swedish version of baked potatoes- Hasselback Potatoes. These baked potatoes became popular years ago at a restaurant at the Hasselbacken Hotel located in Stockholm, Sweden.
Hasselback Potato Recipe
* 8 large/long baking potatoes.
*1/4 cup fresh-grated parmesan cheese
*1/2 cup fine bread crumbs
* 5 Tbs. melted Butter
*Coarse salt (I prefer Kosher salt)
*Preheat oven to 425 degrees.
*Wash/scrub your potatoes to rid them from any dirt.
*Place your potatoes one at a time on your chopping board. Try setting them on top of the scoop part of a large spoon, so they are resting in the spoon while you cut, this prevents them from rolling around and will keep you from slicing the potato all of the way through. Slice potatoes across creating an ‘accordian’.
*Drizzle melted butter on top of the potatoes and sprinkle with bread crumbs, parmesan cheese and salt.
*Bake potatoes for approximately 45 minutes, or until the exterior is crispy and the flesh of the potato is soft.
*Remove from oven & dig in! If desired, pair with chicken, steak or hamburgers and a nice glass of red wine.
As with any project or recipe featured here on The Pink Hammer blog- take this recipe and make it your own, change the seasonings and do what you desire to make it your very own, and most of all -Enjoy!
Thanks for reading,