Cheddar Herb Hasselback Potatoes
Prep Time:
10 minutes
Cook Time:
45 minutes
Servings:
Ingredients
  • 4 russet potatoes
  • 6 tablespoon extra-virgin olive oil, divided
  • 1 teaspoon salt, divided
  • 1/2 teaspoon mccormick® coarse ground black pepper, divided
  • 1/3 cup panko bread crumbs
  • 1/3 cup grated parmesan cheese
  • 1/4 cup shredded cheddar cheese
  • 1/2 teaspoon mccormick® garlic powder
  • 1/2 teaspoon mccormick® oregano leaves
  • 1/2 teaspoon mccormick® paprika
  • 1/4 teaspoon mccormick® onion powder
Directions
  1. Step 1: Preheat oven to 450°F.
  2. Step 2: Trim 1/4-inch from ends of 4 russet potatoes.
  3. Step 3: Slice potatoes crosswise at 1/4-inch intervals, leaving bottom 1/4-inch of potato intact. (Need a foolproof method to achieve the Hasselback effect? Place a wooden spoon or pencil on either side of the potato to prevent your knife from cutting all the way through.)
  4. Step 4: Gently rinse potatoes, being careful not to break apart. Place potatoes, cut-side down, on a microwave-safe plate and microwave about 10 to 12 minutes until slightly softened, turning potatoes halfway through cooking.
  5. Step 5: Line large shallow baking pan with foil. Arrange potatoes, cut-side up, on baking sheet.
  6. Step 6: Brush potatoes with 2 tablespoons of the olive oil. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  7. Step 7: Bake 30 minutes or until skin is crispy and potatoes are lightly browned.
  8. Step 8: Meanwhile, mix remaining 4 tablespoons of olive oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, 1/3 cup panko, 1/3 cup Parmesan, 1/4 cup cheddar, 1/2 teaspoon garlic powder, 1/2 teaspoon oregano, 1/2 teaspoon paprika, and 1/4 teaspoon onion powder in small bowl.
  9. Step 9: Remove potatoes from oven.
  10. Step 10: Top potatoes with panko-cheese mixture, carefully pressing some of the mixture into cuts.
  11. Step 11: Broil about 1 minute or until cheese is golden brown.