Hasselback Potatoes



A special way to do up your spuds! This style of baking potatoes is named after the Swedish hotel where it was invented. When preparing these potatoes, make sure not to slice all the way through. Baking this way gives it a crunchy exterior and a tenderer inside. Combine that with a blend of cheese and seasonings – delicious! Traditionally it’s served with an excess of butter; I use smaller amounts of olive oil to reduce calories, fat and saturated fat.

Serves 6


6 potatoes
½ cup olive oil
¼ tsp sea salt
3 Tbsp grated Parmesan cheese
1/3 cup grated cheddar cheese
3 Tbsp chopped green onion

  1. Preheat oven to 450F.
  2. Slice the potatoes into thin slices, not cutting all the way through the potato, leaving 1/4 inch at the bottom unsliced.
  3. Brush potatoes with olive oil and sprinkle with sea salt and Parmesan cheese. Bake for 1 hr. During bake time, every 15 minutes brush with more olive oil.
  4. Sprinkle cheddar cheese on potatoes during last 5 minutes of baking.
  5. Remove from oven and add garnish if using, and serve.

Prep Time: 10 minutes
Cook Time: 1 hour

Nutritional Information per Serving
Calories 250 * Fat 21g * Saturated Fat 4.5g * Cholesterol 10mg * Sodium 200mg * Carbohydrate 13g * Fibre 2g * Protein 5g


About Author

Rose Reisman is a mother of four, author of 18 books and a sought after speaker on national TV and radio, and a regular newspaper contributor across Canada. As one of Canada’s leading authorities on the art of eating and living well, Rose speaks to educate the public on chronic disease prevention, weight management, family meals and the latest nutrition trends. She is the owner of Rose Reisman Catering and Personal Gourmet, has her own menu at the Pickle Barrel chain, and is a restaurant consultant to Glow Fresh Grill, a 300 seat establishment in Toronto featuring Rose Reisman’s fresh healthy menu.

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