Recipe Tip: Loaded Hasselback Potatoes - Falstaff

Recipe Tip: Loaded Hasselback Potatoes - Falstaff

Top Recipe for 2 Persons. All ingredients and tips for getting it right. The idea of cutting into potatoes to just slightly below the centre, so they open out like a fan when they bake, reportedly originated in Sweden. The increased surface area transforms them into crunchy bundles of joy. Customise the potatoes with the toppings of your choice.



    1. Step 1

      Preheat the oven to 200°C. Cut the potatoes into thin slices without cutting all the way through, so they stay together at the bottom.
    2. Step 2

      Put the potatoes on a prepared baking tray and carefully rub the insides of the slices with the garlic. Insert thin slices of the butter between some of the cuts. Season with salt and pepper.
    3. Step 3

      Bake in the oven until crisp on top and soft in the middle, about 1 hour.
    4. Step 4

      Meanwhile, fry the bacon over medium heat until crisp on both sides. Remove and drain on kitchen paper.
    5. Step 5

      Take the potatoes out of the oven and put the cheese slices between some of the slits.
    6. Step 6

      Sprinkle the grated cheese over the potatoes. Crumble the crispy bacon over the top. Put the potatoes back in the oven and cook until the cheese has melted, about 5 minutes.
    7. Step 7

      When ready to serve, top with yoghurt, spring onions and the other sauces of your choice.
    8. Step 8

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