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Rosemary Cheddar Hasselback Potatoes
Total Time
1 hr 30 mins
Servings: 4
  • 4 medium red potatoes
  • 1 ounce of grated cheddar cheese
  • 1 tablespoon of olive oil
  • 4 cloves of garlic, finely chopped
  • 3 Fresh rosemary , finely chopped
  • Salt and pepper to taste
  1. Create a 1/8″ slice from the bottom of each potato, so that they are able to stand firmly on a surface.
  2. Then create thin 1/8″ slices through each potato, making sure not to cut completely through the potato. Stop right before you hit the bottom.
  3. Place the potatoes in a baking dish, and drizzle olive oil.
  4. Stuff the slices with the garlic and rosemary

  5. Bake at 460F for 60-80 minutes until tender on the inside (longer if you prefer crispiness.)

  6. Finish off by adding grated cheese, and salt and pepper to taste.

Recipe Notes

This recipe can be enjoyed as a side or appetizer.