Hasselback

Russet Potatoes - Parmesan cheese - Butter - Whipping Cream - Grated Cheddar

Preheat oven to 400ºF (205ºC). Slice each potato cross-ways at 1/8", leaving 1/4" at the bottom uncut, (Don’t cut all the way through the potato). Using a brush or knife, apply butter between slices. Cut thin slices of Parmesan, no longer than the length of the potato and stuff between the slices. Bake for 1 hour. If using large potatoes add 15-20 minutes. Remove from oven and drizzle cream over potato and add grated Cheddar cheese to the top of each potato. Place back in oven for another 10 minutes. Serve when cheddar is melted and bubbling.