Potatoes Gone Wild: The Hasselback

While we love the traditional baked potato as much as anyone, we couldn't wait to try this simple update on the classic dish! The Hasselback Potato gets its name from the restaurant that made it famous. And don't we wish we all thought of this? Easy almost-all-the-way slices turn an average potato into a tasty work of art!

What You Need:
3-4 Potatoes, Russet or Yukon Gold
1/4 cup butter
1 tablespoon cream cheese
1/4 teaspoon cayenne
1 medium garlic clove, minced
salt
Greased baking dish

What You Do:
Scrub and rinse your potatoes. Using a knife, make partway slices down the potato, being sure not to go all the way through. Melt the butter and add the cream cheese, cayenne, garlic, and a dash of salt. Mix well, then using a pastry brush, generously coat the top and inside of the potato, working the brush between the slices. Place each potato in the greased baking dish, sliced side up, and bake uncovered for 1 hour (or longer, depending on how crispy you want them) at 450 degrees. Take out, brush again with the butter mixture, and serve!

Hope you're enjoying potato month! What have you tried lately? (We just may feature it for our next recipe!)