Classic Hasselback Potato
Cindy Ensley
Updated Sep 20, 2016
Hasselback potatoes are so much easier to make than they look, and the end result is a presentation-ready side for any dinner.
Classic Hasselback Potato
- Prep Time 10 min
- Total 1 hr 15 min
- Servings 1
- Ingredients 4
Ingredients
- 1 large russet potato
- 2 tablespoons unsalted butter, melted
- Salt and pepper
- Sour cream and chives, as desired
Instructions
-
Step1Heat oven to 425°F. Line cookie sheet with foil. Scrub potato well with stiff-bristled brush, and rinse.
-
Step2Place two chopsticks or two wooden spoon handles parallel to each other a few inches apart. Place potato, widest side down, between chopsticks. Use sharp knife to cut deep slits, about 1/4-inch apart, crosswise into potato, cutting most of the way down, but not all the way through, using chopsticks as a guide. Brush potato all over with melted butter, making sure to get some butter into cuts; sprinkle with salt and pepper. Place on cookie sheet.
-
Step3Bake about 1 hour or until potato is tender throughout. The cuts in the potato should open like an accordion. Brush with additional butter, making sure each cut gets buttered. Bake 5 minutes. Serve with sour cream and chives.
Nutrition
430
Calories
23g
Total Fat
4g
Protein
49g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 430
- Calories from Fat
- 210
- Total Fat
- 23g
- 36%
- Saturated Fat
- 15g
- 73%
- Trans Fat
- 1g
- Cholesterol
- 60mg
- 20%
- Sodium
- 600mg
- 25%
- Potassium
- 900mg
- 26%
- Total Carbohydrate
- 49g
- 16%
- Dietary Fiber
- 3g
- 14%
- Sugars
- 4g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 25%
- 25%
- Calcium
- 2%
- 2%
- Iron
- 4%
- 4%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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