Hasselback Potatoes Toppings

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Hasselback Potatoes Toppings

Hassleback Potatoes Toppings

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Directions

  1. Garlic Parmesan Mash 1 stick (1/2 cup) room-temperature butter with 2 cloves of garlic, sliced. Generously season with salt and pepper. Shave about 1 cup of Parmesan cheese with a vegetable peeler and tuck between some of the potato slices. Brush with garlic-butter mix. Roast at 425°F for about 30 minutes, brush with more garlic-butter mix. Roast 30 minutes more or until tender. Broil until browned, brush with remaining garlic butter and garnish with parsley.
  2. Pepper Jack Cheese and Jalapeño Brush potatoes with olive oil and season with salt and pepper. Roast at 425°F for 45 minutes. Alternate thin slices of jalapeño and small, thin slices of pepper jack cheese between some of the potato slices. Bake 15 minutes more or until potatoes are tender and cheese is melted. Broil 1 – 3 minutes or until browned.
  3. Cheese Combo Brush potatoes with olive oil and season with salt and pepper. Roast at 425°F for about 45 minutes. Tuck thin slices of 2 or 3 of your favorite cheeses between some of the potato slices. Bake until tender and cheeses are melted. Broil 1 – 3 minutes or until browned.
  4. Maple Syrup and Mustard Mix 1 tablespoon pure maple syrup and 2 tablespoons grainy mustard together. Brush potatoes with half of the mixture. Insert bay leaves inbetween slice. Bake at 425°F for 30 minutes. Brush with remaining mix and bake 30 minutes more or until tender. Broil 1 – 3 minutes or until browned.
  5. Bacon and Cheddar Cheese Brush potatoes with olive oil and season with salt and pepper. Cut 8 slices of thick-cut bacon in thirds. Tuck bacon and thin cut slices cheese between potato slices. Bake at 425°F for 50 – 60 minutes or until tender. Broil 1 – 3 minutes or until browned.
  6. Carrots, Walnuts and Brown Sugar Combine 1/2 cup olive oil, 1/4 cup chopped walnuts, 1/2 cup brown sugar and 1/2 teaspoon cinnamon. Toss with a peeled and thinly sliced large carrot. Tuck the slices of carrot between some of the potato slices. Bake at 425°F for 30 minutes; brush between the slices with some of the oil mix and bake 30 minutes more or until tender. Broil 3 - 5 minutes or until browned. Brush with remaining oil.

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