Cheesy Hasselback Potatoes
Ingredients
- 8 russet potatoes
- ⅓ cup butter, melted
- 4 cloves garlic, minced
- 1 (8-oz) block colby-Jack cheese, thinly sliced
- 1½ cups crumbled queso fresco (or use feta)
- 1 (0.5-oz) pkg fresh chives, minced
- ¼ cup chopped fresh parsley
Instructions
- Preheat oven to 400°F. Cut ¼-inch-thick slices three-fourths of the way through each potato. Place potatoes on a lightly greased foil-lined rimmed baking sheet.
- Stir together melted butter and garlic; brush all over potatoes. Season with salt and pepper. Bake 45 minutes to 1 hour or until potatoes are tender.
- Arrange cheese slices in between potato slices; sprinkle potatoes with crumbled cheese. Return to oven, and bake 20 to 25 minutes or until cheese is melted. Sprinkle with chives and parsley.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
359
|
359
|
| Fat (g) | 22 | 22 |
| Sat. Fat (g) | 13 | 13 |
| Protein (g) | 14 | 14 |
| Carb (g) | 28 | 28 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 405 | 405 |
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