Ingredients
4 large russet potatoes
3 tbsp. extra-virgin olive oil
1 large clove garlic, grated
Kosher salt
Freshly ground black pepper
4 tbsp. cream cheese, softened
1/4 c. boiling water
1 tbsp. white sesame seeds
1 tbsp. black sesame seeds
1 tbsp. dried onion flakes
1 tbsp. dried minced garlic
1 tbsp. poppy seeds
1 tsp. kosher salt
Sriracha or hot sauce (optional)
Diced red onions
Freshly chopped chives
Preparation
Step 1Preheat the oven to 425°. On a cutting board, place a potato lengthwise between two chopsticks. Partially slice each potato into ⅛”-thick slices, making sure not to cut all the way through by using the chopsticks as a safety guard. Place cut potatoes on a large baking sheet.Step 2In a small bowl, whisk together oil and garlic. Brush half the garlic oil mixture all over the sliced potatoes, then season each potato with salt and pepper.Step 3Bake for 30 minutes. Remove potatoes from the oven, then carefully fan out the slices by gently squeezing while twisting the potato with just your index finger and thumb. Brush remaining garlic oil mixture onto the potatoes, making sure to brush in between the slices. Step 4Continue baking for 40 minutes more, until potatoes are completely tender and the slivered tops have bloomed outward and turned crispy and deeply golden.
Step 1Meanwhile, in a small bowl, combine cream cheese with boiling water, whisking until smooth. Step 2In another small bowl, combine sesame seeds, dried onion, dried garlic, and poppy seeds.Step 3Drizzle baked potatoes with cream cheese sauce and hot sauce, if desired. Sprinkle with everything seasoning, red onions, and chives before serving.
Here are some key tips for making the most beautiful and delicious Hasselback potatoes: What is the easiest way to cut Hasselback potatoes? Use a sharp knife to make very thin cuts as close to each other as possible—ideally 1/8" apart. The tighter your cuts, the more fanning action will happen as the potato bakes. Are there any tools I should use? Use a pair of chopsticks as safety guards! Situate your potato between a pair of chopsticks—they will prevent your knife from slicing all the way through the potato. You want to make sure there’s 1/2" of intact potato on the bottom for structural integrity. If you accidentally slice all the way through, don’t worry! Skewer together the pieces with a toothpick and bake as if nothing went wrong—just make sure to take out the toothpick before serving! How long should I bake them for? Depending on the size of your potatoes, they may need 10 minutes more or less than the suggested cooking times below. Keep roasting until the fanned out tips of the potatoes are nicely golden and crispy, and the potato as a whole is fork-tender with no resistance. What should I top them with? You do you! I love cream cheese, I love everything bagel seasoning, and I love crunchy raw onions as well as hot sauce. So I decided to put it all on top of my baked potato: a creamy cream cheese sauce balanced out by Sriracha, sprinkled with all of the above. Whatever you fancy will do for a delicious topping—any cheese with crushed bacon bits, sour cream, chili flakes, or even a drizzle of salad dressing!If you’ve made this recipe, let us know how you liked it in the comments below!
