Mini Loaded Hasselback Potatoes
The recipe Mini Loaded Hasselback Potatoes can be made in roughly 1 hour and 5 minutes. This recipe makes 4 servings with 340 calories, 13g of protein, and 23g of fat each. For $1.26 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 101 person have tried and liked this recipe. A mixture of butter, kosher salt, fresh rosemary, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Onion Rings And Things. It works well as a side dish. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 74%. This score is good. Similar recipes include Loaded Hasselback Potatoes, Loaded Hasselback Potatoes, and Fully Loaded Hasselback Potatoes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 50 minutes
Ingredients:
1/4 cup butter
4 slices bacon, cooked and crumbled
1 sprig fresh rosemary
2 cloves garlic, peeled and minced
green onions, chopped
kosher salt to taste
freshly-ground pepper
shredded cheese
sour cream
1 pound baby yukon gold potatoes, washed and scrubbed down
Equipment:
knife
baking sheet
aluminum foil
sauce pan
oven
Cooking instruction summary:
Instructions Using a sharp knife, make cuts across each potato about 2/3 of the way through. Arrange potatoes in a single layer on a foil-lined baking sheet. In a small saucepan, combine butter, garlic, and rosemary. Over low heat, heat until butter is just melted. Stir and let stand for 1 to 2 minutes. Liberally brush potatoes with herb butter, making sure to get into the slits as possible. Season with salt and pepper to taste. Bake in a 400 F oven for about 30 to 40 minutes or until potatoes are browned and tender. Remove from heat, allow to slightly cool and top with sour cream, bacon, shredded cheese, and green onions. Serve immediately.
Step by step:
1. Using a sharp knife, make cuts across each potato about 2/3 of the way through.
2. Arrange potatoes in a single layer on a foil-lined baking sheet.
3. In a small saucepan, combine butter, garlic, and rosemary. Over low heat, heat until butter is just melted. Stir and let stand for 1 to 2 minutes.
4. Liberally brush potatoes with herb butter, making sure to get into the slits as possible. Season with salt and pepper to taste.
5. Bake in a 400 F oven for about 30 to 40 minutes or until potatoes are browned and tender.
6. Remove from heat, allow to slightly cool and top with sour cream, bacon, shredded cheese, and green onions.
7. Serve immediately.
Nutrition Information:
covered percent of daily need
