Hasselback 3 Ways
The name Hasselback comes from a restaurant in Stockholm, Sweden, named Hasselbacken, where the recipe for Hasselback potatoes was first introduced in the 1940s. This technique looks impressive, but is surprisingly easy to do; it’s a great way to add a little extra flair to your favorite veggies and meats. Here are three of our Hasselback favorites!
Hasselback Tomato Caprese Salad
Preparation time: 15 minutes
2 Roma tomatoes
8 ounces fresh mozzarella
One bunch fresh basil
2 tablespoons balsamic vinegar
2 tablespoons olive oil
Salt and pepper, to taste
- Cut quarter-inch slices into the tomatoes, but not all the way through.
- Cut the mozzarella into similarly thick slices and tuck those into the tomato slices.
- Tuck a leaf of basil in between each slice.
- Drizzle with balsamic vinegar and olive oil; sprinkle with salt and pepper to taste.
Preparation time: 1 hour 15 minutes
4 Yukon Gold potatoes
4 tablespoons butter, melted
Salt and pepper, to taste
½ cup cheddar cheese
¼ cup bacon, cooked and crumbled, plus more as a garnish
Chives, as a garnish
Sour cream, as a garnish
- Heat oven to 425 F.
- Place chopsticks on either side of the potato to use as a cutting guide (so the knife doesn’t go all the way through to the bottom of the potato) and to keep the potato in place.
- Make even slices all the way across the potato, making sure you don’t cut all the way through. Keeping the bottom of the potato intact helps it stay together while cooking.
- Brush potato with melted butter. Season with salt and pepper to taste.
- Bake for 30 minutes; remove from oven and brush with more melted butter to fill the cracks.
- Return to oven and bake for an additional 20-25 minutes.
- Remove from oven and fill cracks with cheese and crumbled bacon. Return to oven and bake 5-10 minutes more, until cheese is melted and bubbling.
- Garnish with more bacon, fresh chives and sour cream.
Preparation time: 50 minutes
1-2 tablespoons olive oil, plus more for drizzling
2 cups packed arugula or spinach
1 tablespoon garlic, minced
1 teaspoon salt, plus more to taste
1 teaspoon pepper, plus more to taste
1 cup ricotta
4 boneless, skinless chicken breasts
¼ cup shredded fontina cheese
2 tablespoons Panko breadcrumbs
Lemon wedges, as a garnish
- In a large skillet, heat 1 tablespoon olive oil over medium heat.
- Add greens to skillet and cook for 3-5 minutes, until wilted. Add garlic, salt and pepper; cook for 1 minute more. Add ricotta to skillet and mix together with greens. Set mixture aside.
- Cut even slices across the width of the chicken breasts, making sure not to cut all the way through.
- Tuck a spoonful of the ricotta mixture in between each slice. Season with additional salt and pepper, if desired.
- Sprinkle tops of chicken breasts with fontina and breadcrumbs.
- Place chicken breasts on a baking sheet and bake at 400 F for 25-30 minutes, until chicken is golden-brown on top and reaches an internal temperature of 165 F when measured with a meat thermometer. Garnish with lemon wedges and serve.