Cheesy Hasselback Potatoes
Easy
Cheesy Hasselback Potatoes These Carbery Cheese cheesy potatoes are the perfect side dish or lunchtime snack! Why not try topping with some crispy bacon.
PREP IN
5 MIN
COOK IN
55 MIN
SERVE
6
Cheesy Hasselback Potatoes
Easy
PREP IN
5 MIN
COOK IN
55 MIN
SERVE
6
Introduction
Cheesy Hasselback Potatoes These Carbery Cheese cheesy potatoes are the perfect side dish or lunchtime snack! Why not try topping with some crispy bacon.
Ingredients
- 6 medium floury potatoes
- Olive oil
- Sea salt flakes
- Ground black pepper
- 1 tbsp fresh thyme
- Carbery Cracker Red
Method
- 1. Preheat oven to 220°C/200°C fan assisted and line a baking tray with tinfoil.
- 2. Place a potato between 2 wooden spoons. Using a sharp knife, cut the potato crossways into thin slices, stopping when the knife hits the wooden spoons so you don’t cut through the potato. Repeat with remaining potatoes.
- 3. Arrange potatoes on prepared tray then drizzle each with a bit of olive oil, try to also get oil between the slices. Season with a generous scrunch of sea salt flakes and a bit of black pepper.
- 4. Cover loosely with tinfoil then bake for 30 minutes. Remove the tinfoil covering and bake for further 20-25 minutes, until potatoes are looking crisp and golden but are easily pierced with a sharp knife in the middle.
- 5. Remove from the oven and sprinkle with thyme. Carefully insert about 6 slices of Carbery Cracker Red cheese between some of the slices in the potato. (The more slices, the more cheesy goodness!)
- 6. Return to the oven and bake until cheese is bubbling and melted, about 5 minutes.
