You’ve probably all heard of shelves. And do you know what Hasselback potatoes are like? The popular way of preparation originates from Sweden, and once you try it, I am sure it will become your favorite. I also make them in a meatless version, but somehow I prefer them when I add bacon to them.

The amount of ingredients is arbitrary, I will just write you some basic guidelines.

  • medium-sized potatoes (keep them even)
  • salt
  • freshly ground pepper
  • garlic in granules
  • melted butter
  • rosemary
  • cheese (I used cheddar)
  • bacon (crispy baked)

Wash and dry the potatoes well (do not peel). Place between two cookers (which will serve as a stopper) and cut into slices 0.5 cm thick (but not all the way to the end – that’s what cooks are used for – like an accordion). Place the potatoes on a baking sheet lined with baking paper, then spread with melted butter and season (salt, pepper, garlic). Place the oven in an oven preheated to 200°C. After 30 minutes of baking, coat them again (I use the fat on the bottom of the tin for coating) and add rosemary sprigs and bake for another 30 minutes. After a total of an hour the potatoes should be baked. Coat the baked potatoes once more and put pieces of cheese and bacon in the grooves. Return to the oven until the cheese has melted. Serve with sour cream sauce, cream or as a side dish with meat.

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