You might have heard of Hasselback potatoes, which are just fancy sliced backed potatoes brought to us by a Swedish restaurant in the 1700. When my husband asked the other night “What’s for dinner?” I told him “Hasselback potatoes”. The only Hassel he knows – is the Hoff. “Hasselhoff potatoes?!” he asked. And what can I say, that is the perfect name for these yummy taters. I intended to pimp them out with extra toppings that I am sure David would gobble up. Plus, my being German means to most American, that I love him and his music – uhm about that – maybe when I was 10 and did not speak a word of English yet. Have you tried singing along to lyrics in a language you don’t speak? My sister and I would be yelling: “Hah-Kee-Loo-Kee-Fo-Freedom” when his song came on…it was the HahkeeLooKee-Song.
But less babbling, more eating. These are easy to make all you have to remember is that they bake in the oven for about an hour.
- 4 medium sized potatoes
- 1 tbsp (1EL) butter
- 3 tbsp olive oil
- salt and pepper to taste
- 3 green onions
- 75g of bacon bits
- 1 tbsp (1EL) dark brown sugar (substitute for regular sugar if needed)
- 1 tbsp fresh chopped chives
- grated cheese of your choice
- sour cream (how ever much you want)
1. With a sharp knife cut accordion like slices into the potatoes. Be careful not to cut to deep and don’t go through the potato.
2. Melt the butter and add olive oil to the mix, rub the potatoes and try to get some into the cracks too, gently though, so you don’t break the potato apart (man that sounds dirty…lol).
3. Set them in a baking dish, sprinkle with salt and pepper and bake them in the oven for about 1 hour at 400ºF.
4. Add the remaining oil butter mixture to a small pan or pot and over medium heat glaze the onions, then add the bacon and fry it all up. Add the brown sugar and carmelize the whole mix
5. Take the potatoes out of the oven after an hour and admire their beauty!
6. Now, add the toppings, starting by sprinkling some grated cheese of your choice on them and letting it melt. Then scoop on some sour cream, sprinkle fresh chives over the potatoes and last but not least heap the carmalized bacon-onion mix on top. There. Done. Beautiful.