|Hasselback Potato with green salad|
Beloved spent a weekend away at our church annual men's retreat. I used the time by myself to have my own personal prayer retreat, got caught up on Bible study homework, sewed a table topper, did a small amount of shopping, and tried a new recipe. It was a productive weekend, and but mighty quiet all by myself.
The recipe looks very "uptown" and the original comes from the Hasselbaken Hotel Restaurant in Stockholm, Sweden. But you don't have to be Swedish to enjoy this fun and easy version of a baked potato. It can gluten- and dairy-free, depending on the toppings you use at the table.
I'll give you a little pictorial tutorial before the actual recipe. When I read the description of how to do this, I had to read through several times before I understood the concept. My photos should help the recipe to make sense.
|cut a thin slice on one side of the potato so it will lay flat|
|Look closely to see the slices in the potato.|
Brush the potato all over with grape seed oil and
sprinkle with salt and pepper
|a closer view of the slices in the potato|
|potato baking in the oven|
|the process of baking causes the slices of the potato to separate|
but they are still attached at the bottom
Hasselback Potato (serves 1)
1 medium russet potato
1 Tablespoon grape seed oil
salt and pepper to taste
(optional) chopped fresh herbs, shredded cheese, crumbled bacon, sour cream or other favorite potato toppings
Preheat oven to 425 degrees F with the rack in the center position. Cover a metal baking sheet with aluminum foil and apply cooking spray.
Cut a small slice off a long side of the potato to form a flat surface so the potato won't roll around. Lay a wood skewer, chopstick, or table knife on each side of the potato, lengthwise and then use a sharp kitchen knife to make vertical slices down the potato at about 1/8-inch apart. The chopsticks will prevent you from cutting all the way through the potato. Place the potato on the foil-covered baking sheet.
Brush the potato all over with the grape seed oil. Sprinkle the potato with salt and pepper to taste.
Bake the potato until the slits have begun to open, about 30 minutes. Remove the potato from the oven and brush the potato with the oily drippings in the pan. Return the potato to the oven and continue to bake for 40 minutes, until the potato is crisp on the outside and tender on the inside.
To serve the potato, use any of the optional toppings listed above. Since I eat gluten- and dairy-free, I added some Daiya cheddar-style cheese to my potato.
|Hasselback Potato topped with Daiya cheese alongside a green salad|
For those who can eat dairy without digestive problems, the idea of a cheese substitute is understandably not appealing. However, for those of us who have this restriction, a cheese substitute makes this way of eating a lot more bearable.
Daiya cheese can be found in many supermarkets (not Walmart) in the refrigerated dairy section, alongside the tofu. Daiya cheese is free of animal ingredients, milk, egg, soy, peanuts and tree nuts (with the exception of coconut). It is Pareve/Vegan.
For more information, click on this link: