Buffalo Hasselback Idaho® Potatoes
The Novice Chef Blog
4 Hasselback potatoes
4 Idaho® Russet potatoes
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon butter, melted
2 tablespoons buffalo sauce
1/2 cup sour cream
1/3 cup crumbled blue cheese
3 green onions, chopped
buffalo sauce for topping, optional
Preheat oven to 400°F.
Create thin slices down the length of each potato (approximately 1/8 inch apart), stopping about 1/4 inch from the bottom. Rub each potato with olive oil, salt and pepper.
Place potatoes on a baking sheet. Bake potatoes until crispy on the top and tender in the center, about 1 hour. The potatoes will fan out during cooking.
Whisk together melted butter and buffalo sauce. Once cooked, remove potatoes from oven and brush the tops with buffalo sauce mixture. Return to oven and cook 5 minutes more.
Remove potatoes from oven and top them with sour cream, blue cheese, green onions and an additional drizzle of buffalo sauce. Serve immediately.