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April 21, 2014

Gouda-Stuffed Hasselback Potatoes

Happy Secret Recipe Club day!







































I always love this time of the month. It forces me to post a recipe, which I've been doing less of lately :(

And it exposes me to another usually new-to-me blog and I strongly believe you can never follow too many food blogs! Who's with me??






































This month I was assigned to Margaret's blog, Tea and Scones. Spiced Cookie Butter? Potato Chip Cookies? Scotch Eggs? I want ALL OF THOSE! But I had to choose just one....

Now, for a blog with the word "potatoes" in the title, I don't have enough potato recipes on the blog! So I was excited to change that.







































I modified the original by stuffing with gouda cheese at the end. Mmmm... ooey gooey melty gouda cheese. It's so GOOD-A! See what I did there?!?

I used small-medium sized red potatoes instead of baked potatoes. Be sure to slice your slices extra thin, unlike mine. Mine too forever to cook fully through since I didn't slice them thin enough. At about an hour in (instead of about 40 minutes for the smaller potatoes usually) they still weren't completely cooked enough. So again, I stress, slice those hasselback slices very thin, as thin as you can to ensure that they cook through and get that crispness on the outside.

Sorry... no exact measurements. I just used 4 medium-sized red potatoes. Tossed them in olive oil and sea salt and black pepper. Put thin slices of butter in between each hasselback slice (again, make sure they are thinly sliced!). Once baked, I put thin slices of gouda cheese in between each hasselback slice. Then I topped with some dried parsley. 


 
Gouda-Stuffed Hasselback Potatoes
adapted from Tea and Scones
  • 4 medium-sized red potatoes
  • olive oil
  • sea salt and freshly ground black pepper
  • butter
  • gouda cheese, thinly sliced
  • dried parsley, for topping
Preheat the oven to 400 degrees. Toss potatoes in olive oil, sea salt, and pepper.

Put each potato in a wooden spoon, and cut across making very thin slices without cutting all the way through the potato.

Place sliced potatoes on a baking sheet with edges. Add thin slices of butter in between each potato slice. 

Bake for at least an hour, depending on the size of the potato and how thinly you've sliced them. The potato flesh should be soft and the outside skins crispy. 

Stuff with thin slices of gouda cheese. Return to oven until cheese has melted. Top with dried parsley.

Printable Recipe

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Check out my past Secret Recipe Club posts!





Peace, and bacon grease!



8 comments:

Chris said...

Good-A indeed! These are some potatoes I could sink my teeth into for sure. Great SRC choice. :)

Chris (meleoctte.com)

Veronica Miller said...

Guess who's back? It's meeeee! I'm back in the club. :D These look phenomenal - great call on the gouda cheese. Did you make a steak to go with it? I know you're a steak and potatoes kinda girl but honestly, these potatoes could be a meal for me! YUMS.

Karen S Booth said...

What a BRILLIANT recipe for SRC reveal day and I love the idea of these for a BBQ too! Karen

Jamie Schroeder said...

Those look so good!!!!

Erin said...

Oh yum! They look wonderful!

TeaLady said...

I like what you did with the potatoes. I love gouda, and Gruyere. What a great adaption. Thanks for all the nice things you said. I hope you come back and visit.

Amy said...

Don't we wish we saw this BEFORE Easter?!?!? We will definitely be making these ASAP!

Debra Eliotseats said...

Do you realize how delicious these look? Great SRC choice.