Hazelnut & Bleu Cheese Stuffed Hasselback Potatoes
Baked potatoes get a festive upgrade with a crunchy, tangy hazelnut and blue cheese topping. These hasselback-style spuds are sliced thinly to allow them to bake up faster and for all that tasty topping to fall in the crevices.
Hazelnut & Bleu Cheese Stuffed Hasselback Potatoes
Ps Seasoning
6
15 minutes
70 minutes
American
Vegetable
Make Hazelnut & Bleu Cheese Stuffed Hasselback Potatoes with PS Seasoning's craft seasoning blends. This recipe shows how to layer flavor for some of the best potatoes you've ever had.
Ingredients
- 2 1/2 Lb Yukon Gold Potatoes
- 2 T Olive Oil
- 2 t King Shallot Black Garlic
- 1 t Thyme- Fresh, Chopped, Divided
- 3 T Hazelnuts
- 1/3 C Bleu Cheese- Divided
- 1/3 C Cubed Stuffing- Unseasoned
Directions
- Preheat oven to 400 F.
- Wash and dry potatoes, then one by one place each potato on a cutting board between the handles of two wooden spoons. This will prevent the knife from going all the way through when slicing.
- Cut ¼ inch slices into all the potatoes, then transfer to a sheet tray.
- Brush or drizzle olive oil in between potato slices, and shake each with King Shallot and a sprinkling of fresh thyme.
- Roast potatoes for 1 hour, or until potatoes are golden and tender, and begin to separate and have an “accordion” look.
- Meanwhile, combine hazelnuts, ¼ cup of bleu cheese, dressing, and 1 teaspoon of King Shallot in a food processor. Process for 20 seconds, until small crumbs form. Divide mixture evenly over potatoes after 1 hour of roasting. Drizzle with olive oil and shake some more King Shallot over the top, then return to oven and roast another 10 minutes.
- Garnish the potatoes with remaining thyme and serve hot.
