Author Notes
These hasselback potatoes have a crispy outside with a soft inside and are stuffed with buffalo sauce, blue cheese, sour cream and green onions! —Jessica Segarra
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Ingredients
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4
Idaho® russet potatoes
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1 tablespoon
olive oil
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1 teaspoon
kosher salt
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1 tablespoon
butter, melted
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2 tablespoons
buffalo sauce
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1/2 cup
sour cream
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1/3 cup
crumbled blue cheese
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3
green onions, chopped
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buffalo sauce for topping, optional
Directions
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Preheat oven to 400°F.
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Create thin slices down the length of each potato (approximately ⅛ inch apart), stopping about ¼ inch from the bottom. Rub each potato with olive oil, salt and pepper.
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Place potatoes on a baking sheet. Bake potatoes until crispy on the top and tender in the center, about 1 hour. The potatoes will fan out during cooking.
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Whisk together melted butter and buffalo sauce. Once cooked, remove potatoes from oven and brush the tops with buffalo sauce mixture. Return to oven and cook 5 minutes more.
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Remove potatoes from oven and top them with sour cream, blue cheese, green onions and an additional drizzle of buffalo sauce. Serve immediately.
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