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 & Blue Cheese Stuffed Hasselback Potatoes
Prep time: 15 minutes
Cook time: 1 hour 10 minutes
2 1/2 lbs.
Yukon Gold Potatoes
|2 tsp||King Shallot Black Garlic Blend|
|1/3 cup||Blue Cheese, divided|
|1/3 cup||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, stuffing, 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 additional King Shallot over the top, then return to oven and roast another 10 minutes.
- Garnish the potatoes with remaining thyme and serve hot.