Take-out Tuesday, Elevate Recipes with Hassleback Style
Do you ever make Hassleback Potatoes?
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
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
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
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
Ingredients
- 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
Instructions
- 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
Happy Creating with Hasslebacks!
I will be joining these fabulous parties and blogs:
Meal Plan Monday Love Your Creativity What’s for Dinner?
Between Naps on the Porch, Make it Pretty Monday
Turn About Tuesday Celebrate Your Story, You’re the Star
All About Home/ Common Ground Follow the Yellow Brick Home
Tasty Tuesday Oh My Heartsie Girl Full Plate Thursday
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Scrumptious! Those look good!
Thanks Nancy, so easy and a nice change up for potatoes!
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!
Thanks Jeanie, the skewer tip works like a charm!
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!
Oh good, thanks Leslie Anne!
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!
ha ha, that’s hilarious! but probably a good idea! Hassleback potatoes are so good, and fun to fix in a variety of ways!
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 🙂
Thanks Deb, my kitchen is a busy place 🙂
These recipes look wonderful Jenna! I love hassleback potatoes, and especially am drooling over the scalloped baby hasslebacks! YUM!!!!
Thanks Dorothy, yes those scalloped baby hasslebacks are tasty!
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!
You’re welcome Shannon, thank you!
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.
I had completely forgotten about this method until my son fixed the bleu cheese potatoes the other night, such a fun and tasty way to make things!
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!
Thanks Kitty, infinite possibilities!
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.
You’re so welcome! Enjoy!
I’ve never met a potato I didn’t like Jenna! It all looks delicious!
So easy, a great way to make potatoes a little different, thanks Mary!
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