I’ve had Hasselback potatoes on my radar for awhile.  They look so fancy and done up!  Not your ordinary baked potato.

Fall is a great time to bust out your favorite root veggies.  Obviously the regular ‘ol potato is pretty accessible to most out there, being cheap, easy to find, and tasty.

Give this fancy schmancy version a try- and get a whole new view on the potato.

Feel free to adjust this recipe for how many you’re serving, but this serves two.

-2 Large Russets, preferably an oblong shape
-4 Tablespoons Unsalted Butter
-Slices of cheese (any will do)

Optional Toppings:
-1/4 tsp. Garlic Powder
-Shredded Cheese
-Sour Cream
-Salt & Pepper, to taste

Preheat oven to 425F.

Slice your potatoes, not all the way to the bottom.

Slice your cheese of choice into small slices that will fit into the potato slits.  Cut cold butter into thin slices, and then in half.
Alternating between slits, stuff in a piece of cheese or piece of butter.
Bake in the oven for 50-60 minutes.
Remove the potatoes and top with additional cheese.  Bake for another 5 minutes.
Remove from oven and let cool for a few minutes before serving.