Cheesy Hasselback Potatoes
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55 Min
Prep : 25 Min Cook: 30 Min
Turn baked potatoes into a showstopper side dish with our Cheesy Hasselback Potato recipe. Made with Caesar dressing and Parmesan cheese, this potato side is easy and versatile.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
4 large Yukon gold potatoes (2 lb./900 g)
2
1/4 cup Renée's Caesar ½ Fat Dressing
3
1/2 cup KRAFT 100% Parmesan Aged Grated Cheese
4
1/4 tsp. ground black pepper
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How do I make it ?
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Step 1
Heat oven to 425°F. Step 2
Place potatoes on microwaveable plate; prick each in several places with fork or sharp knife. Microwave on HIGH 10 to 12 min. or until tender, turning and rearranging potatoes every 3 min. Cool 10 min. Step 3
Place 2 wooden spoons on opposite long sides of 1 potato on cutting board. Partially cut potato crosswise into 8 to 12 thin slices, stopping when knife hits spoons. Repeat with remaining potatoes. Place, cut sides up, on baking sheet sprayed with cooking spray. Gently spread potato slices slightly apart; brush with dressing. Sprinkle with cheese and pepper. Step 4
Bake 18 to 20 min. or until potatoes are heated through and lightly browned. Kraft Kitchen Tips!
Make Ahead
The potatoes can be microwaved ahead of time. Let stand at room temperature up to 1 hour before partially slicing and baking as directed.
Nutrition
Calories
290
Calories From Fat
0
% Daily Value
Fat 9 g
Saturated fat 3 g
15 %
Cholesterol 20 mg
Sodium 340 mg
14 %
Carbohydrate 40 g
Fibre 3 g
Sugars 0 g
Protein 10 g
Vitamin A
4 %
Vitamin C
80 %
Calcium
15 %
Iron
15 %
Servings
4 servings, 1 potato (215 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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