The recipe I made and will give instruction for is the original recipe from the Hasselbacken Hotel. A medium sized, oval potato is best when serving as a side dish. The large is best if serving this potato dish as a meal in itself. Small potatoes, such as Fingerlings, do not fare well during the cutting and baking processes. Originally, the topping was simply dried bread crumbs, salt, ground black pepper and butter; olive oil was a cooking medium. Of course nowadays, the addition of cheeses, herbs, vegetables and/or bacon can give this potato dish a whole new swing. If using cheese, it is best to use a grated texture from a hard rind type of cheese such as Parmigiano-Reggiano or Parmesan mixed into the dried bread crumbs. A quickly melting cheese such as Cheddar or Swiss could be used, but in the final 15 minutes of the baking process; however the chance of covering up the "fan" effect is very possible.
For the addition of bacon, slice bacon strips into one inch pieces, freeze them solid and then insert into the cuts randomly; about 5-6 pieces per potato. As the potatoes bake, the bacon fat will melt to give the potato extra fluffiness and deep bacon flavoring. Chopped fresh herbs and/or petite diced vegetables such as green onion or mushrooms need to be mixed in melted butter, spooned over the potatoes and baked during the final 15 minutes. You want these items to warm up, but not be thoroughly roasted into obscurity. The olive oil that sits in the bottom of the baking dish will give the potato a golden browned, crusty bottom to sit upon...sort of like getting a baked and fried potato at the same time.
The Hasselback Potato
4 Tbsp olive oil
2 long baking potatoes (about 6 oz each)
1/4 cup plain dried bread crumbs
1/4 tsp salt
1/8 tsp ground black pepper
4 Tbsp melted butter
Peel each potato; cut a 1/4 inch slice from one long side of the potato. This will allow it to lay flat and not roll during the cutting or baking processes. Place a clean rubber band around the potato, 1/4 inch up from the flat bottom, to use as a guide. With a sharp knife, make 1/8 inch slices crosswise along the entire length of the potato being careful not to go past the rubber band. Remove the rubber band and immerse the potatoes in cold water for 5 minutes; slightly move the slices apart, but be careful not to break them; this will help remove extra starch from the potatoes and keep them from turning brown.
Preheat oven to 450F; coat bottom of small baking dish (large enough to accommodate both potatoes, but leave room between each) with olive oil.
In a small bowl, mix together the bread crumbs, salt, black pepper and one tablespoon of butter. Remove potatoes from water, pat dry and brush with a half tablespoon of butter; press the bread crumb mixture onto each potato; use the dull side of a knife to slightly press a little mixture into some of the potato slits. Place potatoes into the baking dish, cover with aluminum foil and bake for 50 minutes. Remove the foil, drizzle a tablespoon of the remaining butter over each potato; bake for an additional 15 minutes.
Makes two servings.
So instead of a plain baked potato, try something a little more fancy...a Hasselhoff; oops, sorry; a Hasselback Potato. Enjoy!