This easy recipe for sliced baked potato (Hasselback) comes with melted gruyère cheese, chives and freshly chopped rosemary. They are salty, savory and so comforting!

Sliced Baked Potato (Hasselback) With Rosemary And Gruyere

Ah the potato. It’s one of those foods I can’t live without and always – I mean forever and always – look forward to eating. I love potatoes in all shapes and forms and also love the fact that they are really easy to manipulate. You can add pretty much anything to a potato and it will come out tasting not just great, but amazing!

Lately, we have really gotten into sliced baked potatoes, also known as Hasselback potatoes.

It’s basically a baked potato that’s been sliced into thin slits, brushed with butter or oil and topped with your topping(s) of choice.

This sliced baked potato recipe uses extra virgin oil to make the outer edges crispy like a potato chip, and gruyere for a fluffy and cheesy inside. Yummy yummy! I’ve also added fresh chives and rosemary to add rusticity and something refreshing to cut through to heaviness.

I picked gruyère because it’s one of my favorite cheeses.

Make sure you get good gruyère and not the kind sold in grocery stores as the result of this recipe will vary greatly. It’s the difference between having an outstanding tasting potato or something mediocre.

Cheap gruyère is plastic, rubbery and quite plain, while good gruyère cheese has crystalized bits, almost melts in your mouth and has an intense, sweet, nutty and salty flavor. Look for Le Gruyère AOP Reserve, Alpage, or Gruyère Salé – all favorites among cheese experts. 

The ingredients for this sliced baked potato recipe are interchangeable; you can swap rosemary for fresh thyme or parsley, or chives for chopped scallions. You can also top it with caramelized onions for a French onion soup style Hasselback potato! The topping options are endless.

Aside for this sliced baked potato recipe, here are other delicious potato recipes:

• Scalloped potatoes with caramelized fennel
• Mashed potatoes with mushroom gravy
• Easy cheesy potatoes with butter and soy sauce
• Oven roasted sweet potatoes and Brussels sprouts
• Potato and celery soup
• Japanese style German potatoes
• Japanese potato salad

Did you like this Sliced Baked Potato With Rosemary And Gruyère Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Sliced Baked Potato (Hasselback) With Rosemary And Gruyere

Print Recipe

★★★★

4 from 1 review

This easy recipe for sliced baked potato (Hasselback) comes with melted gruyere cheese, chives and freshly chopped rosemary. They are salty, savory and so comforting!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Total Time: 70 minutes
• Yield: 2 potatoes 1x
• Category: Side dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 large potatoes (scrubbed and dried)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon rosemary (finely chopped)
• 1 tablespoon chives (finely chopped)
• 6 ounces Gruyere cheese (finely sliced into 2-inch long squares)
• rock salt and freshly ground pepper

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 425°F and place rack in the lower-middle position.
2. Cut slits in each potato 1/8 to 1/4-inch thick slices, careful not to cut all the way through (you want to be able to lift the potato in one piece). An easy way to do this is to put a knife or wooden spoon handle up against the length of a potato, and slice until you hit the handle with the knife.
3. Wrap each potato with aluminum foil and and bake for 35 minutes.
4. Unwrap each potato and brush everywhere (including the bottom) with half of the olive oil.
5. Bake, unwrapped (you can leave the potatoes in the foil), for an additional 15-25 minutes, until potatoes are soft and tender.
6. Take potatoes out of the oven and gently open each slit with a pairing knife. Put a slice of cheese in between each slit (you can skip some if the slices are really thin – add a piece of cheese for every 2-4 slits).
7. Do the same for the rosemary and chives, brush with the remaining olive oil, and season with more salt and pepper.
8. Return to bake in the oven for 5-10 minutes or until cheese has melted. Serve.

Notes

*Baking time depends on the size of the potato (total baking time should be between 60-70 minutes)

This Sliced Baked Potato Recipe Is:
Low in sugar
High in vitamin C

Nutrition

• Serving Size:
• Calories: 729
• Sugar: 4.6 g
• Sodium: 667.7 mg
• Fat: 42 g
• Saturated Fat: 18.3 g
• Carbohydrates: 58.7 g
• Fiber: 9.1 g
• Protein: 31.7 g
• Cholesterol: 93.7 mg

Keywords: recipe, main

Recipe Card powered by