From my research into this recipe, I have come to the conclusion that the proper name is probably Hasselback potatoes, since this recipe has most likely originated at A Swedish inn named the Hasselbacken.
Since this nothing more than a fancy baked potato, the best potatoes to use are Russet or Idaho potatoes. I have tried others, but I always get the best result from baking varieties.
Once you get the basic variety down, feel free to add any additional like herbs, crusts, or cheese toppings during the baking process.
Ingredients:
- 4 (8 ounce) baking potatoes
- 2 tablespoons butter, melted
- 2 Tablespoons Oil
- salt and pepper to taste
- 2 tablespoons finely grated cheese
Procedure:
- Preheat the oven to 425 degrees F (220 degrees C).
- Wash Potatoes
- Cut a thin slice off off bottom of potatoes so they will stand firmly on table
- Place potatoes next to a large wooden or metal spoon.
- Using a sharp knife, make slices across the potato the short way about 1/8 to 1/4 inch apart, making sure to cut down to the lip of the spoon, not all the way through the potato.
- The slices should stay connected at the bottom, and the spoon helps keep the depth even.
- When all of the potatoes are cut, place them cut side up in a shallow baking dish or small roasting pan.
- Drizzle with half of the butter/oil mix
- Season with salt and pepper.
- Bake for 35 to 40 minutes in the preheated oven.
- Remove from the oven, and drizzle with the remaining butter/oil mix
- Sprinkle cheese onto the tops of the potatoes, and season with a little more salt and pepper.
- Return to the oven, and bake for an additional 20 minutes, or until done