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
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
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.