We finally got to see D&C’s new home in Temecula in the fall. It’s stunning, and I’m so happy for both of them. It had been WAY too long since we had seen our friends, but when we got back together, it was like we had never been apart. That’s the mark of great friendship, I suppose.
As usual, Dave put together a wonderful dinner, and left me inspired to recreate a dish at home. Hassleback potatoes always seemed unapproachable to me. Dave, however, showed me they are actually quite easy if you know a couple tricks. 1) Use a knife blocker so you don’t slice your potatoes all the way through, 2) Cooking on the grill works just as well as the oven, 3) Butter. I had some extra veggies I needed to use, so those got inserted into the slices. Perfection.
Stuffed Hasselback Potatoes
- 2 russet potatoes
- 1 red bell pepper, thinly sliced
- 1/4 red onion, thinly sliced
- 2 Tbsp butter
- Salt & pepper
- 1/4 c grated parmesan cheese
- Olive oil
Preheat oven to 400 degrees. To cut the potatoes, place a wooden spoon next to the potato to block the knife from cutting all the way through. Cut very thin slices all the way across the potato. Alternate onions, bell peppers, and small pats of butter randomly in the potato slices. Sprinkle with salt & pepper and then top with cheese and a drizzle of oil. Bake at 400 degrees for 25-30 minutes until potato is cooked.