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.
For this recipe, you can use this Hasselback potato slicing rack. You don’t have to, but it’s oh, so fun.
FOR THE POTATOES
- 4 medium russet potatoes
- 3 tablespoons butter, melted
- Salt and pepper
- 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
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.
STEP 12: Unwrap the potatoes, and use a butter knife to separate the slices so the toppings can make their way in.
STEP 13: Top your taters with yogurt, tomatoes, onions, jalapenos, bacon, and cheddar, and enjoy while hot!