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!

Print

BLEU CHEESE HASSLEBACKS

1 baking potato per person

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!