Loaded Hasselback Potatoes

Ingredients

• 1 kg Russet, Idaho or Yukon Gold potatoes (5-7 medium ones)
• 5 tbsp butter or olive oil
• 3 cloves garlic (finely minced)
• 1 tsp salt (to taste)
• 1/2 tsp ground black pepper (to taste)
• 1/4 tsp chilli flakes
• 1/4 tsp dried thyme or rosemary
• 2 cups sliced cheese of choice (mozzarella, cheddar, etc)
• 5 tbsp yoghurt
• 1 tsp garlic powder
• 1/2 tsp salt
• scallions (chopped)
• sundried tomatoes (rehydrated in hot water & finely chopped)

Instructions

1. 1

   --- Steps ---

2. 2

   Preheat oven to 200 deg C.

3. 3

   Melt butter (if not using olive oil), add garlic, salt, black pepper, chilli flakes & dried thyme (or rosemary), mix well to combine & set aside.

4. 4

   Scrub potatoes clean & pat dry.

5. 5

   Place a pair of wooden chopsticks parallel on a clean work surface, place potato in between chopsticks (use chopsticks to prevent potato from rolling away & help guide the cutting process)

6. 6

   Use a sharp knife to cut through top of potato & create 1/2 cm slits (chopsticks will prevent you from cutting all the way down)

7. 7

   Repeat with remaining potatoes & transfer to a lined baking sheet.

8. 8

   Brush potatoes with melted butter mixture, place slices of cheese in between the slits then brush again with melted butter mixture.

9. 9

   Bake for 30-45 mins until potato has crispen at the edges, cheese has fully melted & potatoes are cooked through.

10. 10

    Remove from oven & set aside.

11. 11

    --- Steps ---

12. 12

    Combine yoghurt with garlic powder & salt, mix well & spoon on top of baked potatoes.

13. 13

    Sprinkle with chopped sundried tomatoes & scallions (or bacon bits for non vegetarian version) & serve warm.