Super Cheesy Hasselback potatoes 

This is one interesting spud too look at I tell ya. I made this for one of the most dreaded days of the week, dun, dun,dun,DUN….MONDAY!!! This is a GREAT meal or starter to get through the Monday blues and to cheer up any of you carb crazy folks out there.  Meatless Monday? DONE!! With a yummy Gluten free touch. There are endless possibilities of topping for these yummy spuds but, it’s Monday, it’s meatless and it’s just so darn GOOD!! 

6 Idaho potatoes ( washed, lightly scrubbed and dried with a paper towel) 

 1/4 cup olive oil

2 garlic cloves grated

2 1/2 cups shredded Sharp Cheddar 🧀 

Salt and pepper

Salsa and sour cream for topping

Preheat oven to 450

In a small bowl, whisk olive oil and grated garlic and set aside.  Wash and scrub each Potato and dry with paper towels. 

Cut about 18-20 1/8 inch slices ( Note: depending on what size potatoes you  use, slices could be shorter or longer in length) going across each Potato making sure not to cut all the way down to the bottom of each Potato with each slice (leave about 1/4 inches to the bottom). With a pasty brush, brush all potatoes with garlic oil inside and out. Sprinkle with salt and pepper again, making sure to get the insides and the outsides. 

Bake  potatoes for approx 1 hr till potatoes are golden brown and crisp on the outsides.  Once potatoes are crisp and brown, sprinkle about 1/4 cup of cheese on the insides and on the top of the potatoes. Place back into the oven for approx 3-4 mins just till Cheese has melted. Pull potatoes from the oven and add your favorite sour cream and salsa on top and serve. 
Cooking time: approx 1 hr

Serves 6 peeps. 



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