Parmesan Hasselback Baked Potatoes

Makes 4 servings



4 medium potatoes, cleaned (I used Yukon Gold)
4 cloves garlic, minced
3 tablespoons olive oil
pinch of salt
pinch of black pepper
pinch of paprika
1/4 cup grated Parmesan (have some additional for sprinkling as a garnish)
chopped chives

sour cream, optional

butter, optional



Preheat oven to 425˚F with rack in the middle of the oven. Lay potatoes flat on cutting board and starting from one end of the potato, make slits about 3-4mm apart. Cut to about 1/4 inch from the base of the potato. Be careful not to slice all the way through. The potato will fan out a bit as it bakes.


Combine olive oil, garlic, salt, pepper and paprika in a small bowl. Carefully brush each slit of the potatoes with the olive oil mixture, using a pastry brush. Rub potatoes with residual oil. Arrange potatoes on baking sheet and bake for about 40-45 minutes. The inside should be cooked through and the outside of the potato should be a bit crispy.


Garnish with additional salt, paprika, pepper, Parmesan and chives. Serve with sour cream and/or butter, if desired.