Cheesy Hasselback Potatoes Recipe Simple and Flavorful

Ingredients

• 4 medium-sized Russet potatoes
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup sour cream
• 4 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• to taste Salt and pepper
• to taste Fresh chives, chopped (for garnish)

Instructions

1. Preheat your oven to 425°F (220°C).
2. Wash and scrub the potatoes thoroughly, then dry them with a towel.
3. Carefully slice each potato thinly (about 1/8 inch) without cutting all the way through. To make this easier, place two chopsticks or wooden spoons on either side of the potato to act as a guide.
4. In a small bowl, combine melted butter, olive oil, minced garlic, smoked paprika, dried thyme, salt, and pepper.
5. Brush the garlic-butter mixture generously over the potatoes, ensuring it seeps into the cuts.
6. Place the potatoes on a baking sheet lined with parchment paper. Bake in the preheated oven for 40 minutes.
7. Remove the potatoes from the oven and carefully use a spoon to gently widen the cuts a little. This step will help the cheese melt perfectly later.
8. Mix the cheddar and Parmesan cheeses in a bowl. Sprinkle half of the cheese mixture over the baked potatoes, ensuring it gets into the crevices.
9. Return the potatoes to the oven and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is bubbly and golden brown.
10. Remove the potatoes from the oven and let them cool for a minute before drizzling sour cream over the top and sprinkling the remaining cheese mixture.
11. Garnish with fresh chives for a pop of color and flavor.