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:

Quickview
361k Calories
12g Protein
23g Total Fat
26g Carbs
15% Health Score
Limit These
Calories
361k
18%

Fat
23g
36%

  Saturated Fat
13g
84%

Carbohydrates
26g
9%

  Sugar
4g
5%

Cholesterol
66mg
22%

Sodium
628mg
27%

Get Enough Of These
Protein
12g
25%

Vitamin C
119mg
144%

Vitamin A
3017IU
60%

Vitamin B6
0.63mg
32%

Phosphorus
234mg
23%

Potassium
739mg
21%

Vitamin K
20µg
19%

Calcium
185mg
19%

Fiber
4g
17%

Manganese
0.3mg
15%

Folate
59µg
15%

Vitamin B3
2mg
14%

Selenium
9µg
14%

Vitamin B2
0.23mg
14%

Vitamin B12
0.79µg
13%

Vitamin B1
0.2mg
13%

Magnesium
46mg
12%

Vitamin E
1mg
11%

Zinc
1mg
11%

Iron
1mg
9%

Copper
0.16mg
8%

Vitamin B5
0.77mg
8%

Vitamin D
0.4µg
3%

covered percent of daily need
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