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Parmesan Hasselback Potatoes

Parmesan Hasselback Potatoes
Total Time:
35 minutes
Active Time:
15 minutes


4 medium russet potatoes
4 tablespoons unsalted butter
2 oz Parmesan cheese wedge
Nonstick aluminum foil
1/4 cup heavy whipping cream
1 teaspoon pink (or kosher) salt
1/2 teaspoon pepper


  1. Preheat oven to 400°F. Pierce potatoes with a fork; microwave on HIGH for 10 minutes or until tender when pierced with a fork. Meanwhile, cut butter in half lengthwise (if using stick butter), then cut each half into 12 very thin slices. Cut cheese into 24 very thin slices (may be done with vegetable peeler). Line baking sheet with foil (or lay out squares of foil for finishing on grill). Let potatoes stand 10 minutes to cool.
  2. Cut most of the way through each potato (with a serrated knife) at 1/4-inch intervals (10–12 cuts), leaving 1/4-inch intact. Place potatoes on baking sheet (or foil); alternate placing butter and cheese in between cuts. Drizzle top of potatoes with cream; sprinkle with salt and pepper. Bake potatoes 7–8 minutes or until tender and cheese has melted. Serve.

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Nutritional Information

CALORIES (per 1/4 recipe) 370kcal; FAT 21.00g; SAT FAT 13.00g; TRANS FAT 0.50g; CHOL 55mg; SODIUM 500mg; CARB 38g; FIBER 4.00g; SUGARS 3g; PROTEIN 10g; CALC 15%; VIT A 15%; VIT C 25%; IRON 10%

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