HASSELBACK POTATOES

These potatoes taste as good as they look.  This Swedish version of the baked potato is a dream!

Preheat oven to 425ºF

6-8 large russet potatoes
Olive oil
Salt & pepper

Scrub potatoes very well, ensuring the exterior skin is clean and free of debris.  With a sharp knife, cut small, thin slices from the top of the potato until just below the middle of the potato.

Carefully press each potato open slightly, then drizzle 1 tablespoon of olive oil inside each potato.  Transfer to a baking dish.  Sprinkle lightly with salt and pepper.

Bake potatoes for 60 to 70 minutes, or until exterior of the potato is crispy.

I baste the potatoes with the oil run-off two to three times while they are cooking so they are extra crispy.  My kids like peel them apart and eat them like french fries!