Cheesy Hasselback Potatoes ...

I have loads of Scottish heritage in my blood from my dad's side of the family, and so it goes without saying that a 'spud' in any form is sacred and to be cherished.
We recently celebrated our family Christmas and yes it was early as all the families were going away for the holidays. I was asked to bring the potatoes and so I decided to fall back on an old and trusted favourite ...Hasselback Potatoes.

Here are my easy peasy and rather Cheesy Hasselback Potatoes ...

Preparation & Cooking time : 1hr 30minutes
Serves : 6

Difficulty : 2/10

You will need:
6 Large Potatoes (try and get the long ones)
100gr Butter
1 tsp Rosemary
1 tsp Salt
1/2 tsp Brown sugar
Pinch of pepper
1 Tub Cheese Spread
50ml Milk

1 x silicon piping bag

This is my new found favourite but any cheesespread will do ...

Method:
For the preparation :
Heat
- Pre-cook the potatoes , but only parboil do not cook completely and leave to cool.
- Soften the Chesse spread by adding the milk and mixing well..
- Melt the butter on the stove top and leave on warm plate ready to use.

For the Cheesy Hasselback Potatoes :
Take the cool potatoes and slice ( take care not to cut all the way through) , as below ...

Lay all the cut potatoes carefully onto a baking tray , taking care once again not to break the slices apart.


Now take the cheese spread place it into a silicon piping bag and squeeze a little between each of the potato slices as below ...

Lastly take the melted butter and spoon over the potatoes with the cheese filling, adding the finishing touch by sprinkling with your herbs and spices over the potatoes.

Bake at 180'c for 40mins - 1hr (always test with a knife as cooking times vary according to different ovens)


These potatoes are delicious for a raost supper or even as a side to a barbeque/braai.

** cooks note - 
Another favourite is to create my own cheese spread using blue cheese and fresh cream and follwoing the same procedure. In place of Rosemary use Thyme.

Enjoy!