Hasselback potatoes “go buffalo” in this spicy and delicious recipe!
- 4 baking potatoes (I used Russett), well-scrubbed
- 4 Tbsp. melted butter or olive oil
- sea salt and freshly-cracked pepper
- 4 Tbsp. hot sauce (I used Frank’s)
- 1 (additional) Tbsp. butter, melted
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled blue cheese
- 1/2 cup thinly-sliced green onions
- Preheat oven to 425 degrees.
- To slice your potatoes, make sure first that they are each laying nice and flat without wobbling. You may need to cut off a thin slice on the bottom to even them out. Then take a sharp paring knife and begin to make vertical cuts along the potato, about 3mm apart, and cutting 3/4 of the way down the potato (nearly to the bottom). Try to keep the cuts fairly even, but if you accidentally cut off a slice, it’s not the end of the world! Just squeeze the pieces back together. ;)
- Once you have cut the potatoes, brush the outsides of each potato liberally with the melted butter (or olive oil). Try to also gently open a few of the slits to get some butter down in there. Then sprinkle some salt and pepper all over the potatoes, and lay them out on an aluminum-foil-covered baking sheet. Bake for about 60-70 minutes, removing 2-3 times during baking to re-baste with the butter that will collect on the bottom of the baking sheet. Bake until the centers of the potatoes are cooked, and the edges are slightly crispy and a little wilted around the edges. The potatoes will fan open a bit during cooking.
- While the potatoes are cooking, whisk together the hot sauce and additional tablespoon of melted butter to make your buffalo sauce.
- Once the potatoes are remove them and immediately sprinkle with shredded cheddar cheese. Then drizzle with the buffalo sauce as much as you would like. Garnish with the crumbled blue cheese and sliced green onions. Serve immediately.