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Gorgonzola Hasselback Potatoes

Prep Time 10 minutes
Cook Time 50 minutes
Servings 4 servings
Calories 296kcal

Ingredients

  • 4 tbsp Butter melted
  • 2 tbsp Extra-virgin olive oil
  • 2 tbsp Fresh chives minced
  • 2 medium Russet potatoes washed
  • 4 tbsp Gorgonzola cheese crumbled
US Customary - Metric

Instructions

  • Preheat the oven to 400 degrees F.
  • Stir together the butter, olive oil, chives in a bowl.
  • Place a potato between the handles of 2 wooden skewers or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the skewers will help prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
  • Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices, season with salt and pepper try to season in between the slices as well. Bake until tender and crisp, about 50 minutes.
  • Then place the gorgonaola in between the slices and on top and bake for about 5 minutes more just to warm up the cheese and get it a little melty.
  • Portion in half and serve.

Nutrition

Calories: 296kcal | Carbohydrates: 20g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 301mg | Potassium: 488mg | Fiber: 1g | Sugar: 1g | Vitamin A: 523IU | Vitamin C: 7mg | Calcium: 93mg | Iron: 1mg