Take-out Tuesday, Elevate Recipes with Hassleback Style

 

Do you ever make Hassleback Potatoes?

 

Rosemary Hasslebacks

 

 

Hassleback is the culinary term used to describe cutting a potato into thin slices

but leaving the cuts just short of the bottom so the potato remains together

Various seasonings and filling can be added between the slices before baking

This dish was invented by a Swedish chef at Hasslebacken restaurant in Stockholm in 1953

 

 

 

 

The other night HHjr made some killer hassleback potatoes stuffed with bleu cheese

The slices get crispy on the outside and remain tender and cheesy in the middle

{By the way, these were so huge we could only eat half!!}

This reminded me how taking a simple potato

can be elevated into a show stopper using this technique

 

 

 

You can use this technique on any potato

and bake them in a variety of ways and a variety of fillings

 

 

 

 

Even in a creamy sauce

 

Scalloped Baby Hasslebacks

 

 

The hassleback technique is not just for potatoes,

try it with boneless chicken thighs or breasts

 

 

 

Tuck pineapple tidbits in the slices, cover everything with BBQ sauce and bake

 

Hawaiian Hassleback Chicken

 

 

You can use this technique for vegetables too

 

 

 

How about a Zucchini Hassleback Hero for a tasty low carb lunch or dinner

 

 

 

 

And don’t forget bread,  make slices in a roll and spread with butter and salt

 

Hassleback Rolls 3 Ways

 

 

Or fill with chicken salad for a beautiful lunch presentation

 

 

 

 

Or stuff with meat and cheese and bake or broil

 

 

 

If your tired of making the same old standards,

try the Hassleback method and create unique fillings from what’s on hand

 We eat with our eyes first so remember,

Presentation is everything!

 

 

 

Bleu Cheese Hasslebacks

  • Servings: varied
  • Print

1 baking potato per person

Bleu cheese crumbles, 1-2 oz for each potato

melted butter, 1 Tablespoon per potato

olive oil

salt and pepper

Shaved Parmesan for garnishing, optioal

 

Scrub potatoes.  Place potato on a cutting board inbetween 2 long skewers.  Cut the potato from top to bottom into thin slices.  The skewers will prevent your knife from slicing through the bottom of potatoes.

Place potatoes in a greased baking dish or on a foil lined pan.  Tuck bleu cheese in between slices. Brush generously with butter and drizzle with olive oil.  Season with salt and pepper.

Bake at 425 degrees for 60 to 75 minutes, or until potato is cooked through and soft in the middle.  Garnish with Parmesan cheese if desired.

 

 

 

Click on the highlighted recipe title to go to the recipes pictured in this post

for another printable of Bleu Cheese Hasslebacks click here

 

Happy Creating with Hasslebacks!

 

Comments
23 Responses to “Take-out Tuesday, Elevate Recipes with Hassleback Style”
  1. Nancy says:

    Scrumptious! Those look good!

  2. I’ve been wondering about this and the skewer tip is really brilliant. I had visions of starting this and ending up mashing them all! And the baking times. The idea of the blue cheese is terrific — one of my favorites but I could see anyting within. I just put baking potatoes on my next delivery list so I think I’ll have to try!

  3. We slowed down eating so many potatoes — until this COVID-19 Virus kept us at home. Potatoes last so long in the pantry and they are so comforting! I’ve gone through a bag of them already and this recipe comes at the right time for something new. Thanks for the tasty idea!

  4. Jenna, I have a bag of potatoes and I think I will give this a try, it looks delicious. After all, I have plenty of time for trying new things. During this time, it has been so easy to eat way more than usual. I read where someone said you should try on your jeans at least once a week to see if they still fit. I must admit sweat pants have been my go to wardrobe. Happy Tuesday!

  5. Deb cantales says:

    Oh my goodness, your family eats very well. Always something delicious on your blog. I have made these potatoes and they are wonderful. I think it’s time to make them again 🙂

  6. These recipes look wonderful Jenna! I love hassleback potatoes, and especially am drooling over the scalloped baby hasslebacks! YUM!!!!

  7. Shannon@Belle Bleu Interiors says:

    Jenna, all of these recipes and ideas look wonderful! I can’t wait to try this with potatoes, chicken, and zucchini! Thanks for always sharing such tasty recipes! Take care!

  8. lulu says:

    I shouldn’t be reading this when I am hungry! I’ve done potatoes and zucchini this way and find it always turns out very tasty. Hope all is well.

  9. Kitty says:

    I do love hassleback potatoes, Jenna, and haven’t made them in a long while. I never thought about the technique of using it on other things. You’re so creative!

  10. We finally got a new bag of potatoes…and I’m definitely going to make the scalloped ones for some left over ham…Thanks for the great idea.

  11. Mary says:

    I’ve never met a potato I didn’t like Jenna! It all looks delicious!

  12. Miz Helen says:

    We will love your hassleback style recipes, yummy! Thanks so much for sharing with us at Full Plate Thursday and please come back soon!
    Miz Helen

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