Recipe of The Month: Hasselhoff Potatoes

February 6, 2019

Hasselback potatoes, but more hardcore. Kicked up a notch. Worthy of eating while binge-watching Knight Rider or doing your best slow-mo Baywatch run. Okay, maybe don’t do the run while eating the potatoes, but definitely do it afterward.

HASSELHOFF POTATOES

Serves 4

INGREDIENTS

FOR THE POTATOES

4 medium russet potatoes
3 tablespoons butter, melted
Salt and pepper

TOPPINGS

1 cup plain Greek yogurt
1 cup cherry tomatoes
2 green onions
1-2 fresh jalapenos
½ cup cooked, chopped bacon
½ cup grated cheddar

INSTRUCTIONS

STEP 1: Assemble your ingredients. There’s not many of them, but when they come together, it’s magic. This is also the perfect time to preheat the grill to medium.

STEP 2: Give the taters a good scrub and slice off any questionable bits. Don’t act like your potatoes are perfect, nobody has perfect potatoes – and nobody wants to bite into a gnarly chunk of potato.

STEP 3: Place one of your potatoes in your handy-dandy potato slicer and press down firmly so the potato stays put.

STEP 4: Using a nice, big knife, slice the potato almost to the bottom – but don’t cut all the way through. Watch your fingers! Repeat with the remaining potatoes.

STEP 5: Place each potato on a square of aluminum foil.

STEP 6: Brush the potatoes with the butter; really get in there, right between the slices.

STEP 7: Generously sprinkle some salt and pepper over the potatoes and rub it in so it mixes in with the butter and goes between the slices.

STEP 8: Wrap the potatoes tightly in the foil.

STEP 9: Cook the potatoes for about 45 minutes, turning often, making sure to cook the potatoes evenly.

STEP 10: While the potatoes are busy cooking, get the toppings ready. Chop the tomatoes and slice the onions and jalapenos.

STEP 11: Take the potatoes off the grill and let ‘em cool down for about 10 minutes. If your hands have third-degree potato burns, you can’t enjoy your Hoffs.