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Started By
Message
Unique twist on baked potatoes (with pictures)
Posted on 3/26/13 at 10:59 am
Posted on 3/26/13 at 10:59 am
2 Larger whole potatoes
3.5 oz butter
3.5 oz Parmesan cheese
2 oz heavy cream
2 oz cheese (of your choosing), grated
salt
garlic powder
sour cream (optional)
vegetable oil
Preheat the oven to 400 F (200 C).
Scrub the potatoes clean.
Using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom.
Slice the butter and Parmesan.
Next, open the potatoes’ crevices and shove the Parmesan and butter, alternating between the two.
Transfer the potatoes onto an oiled baking sheet and drizzle a little oil on top of the potatoes.
Season with salt and garlic powder. You can be quite generous with salt.
Bake for about 60 minutes.
After about 45 minutes, remove the baking sheet from the oven. Drizzle cream over the top and top with grated cheese. Any cheese you like.
Return the baking sheet to the oven for the last 15 minutes.
You can serve it with a dollop of sour cream, it makes a nice flavor combo.
Tip: It helps to put butter in freezer for awhile before cutting it.
3.5 oz butter
3.5 oz Parmesan cheese
2 oz heavy cream
2 oz cheese (of your choosing), grated
salt
garlic powder
sour cream (optional)
vegetable oil
Preheat the oven to 400 F (200 C).
Scrub the potatoes clean.
Using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom.
Slice the butter and Parmesan.
Next, open the potatoes’ crevices and shove the Parmesan and butter, alternating between the two.
Transfer the potatoes onto an oiled baking sheet and drizzle a little oil on top of the potatoes.
Season with salt and garlic powder. You can be quite generous with salt.
Bake for about 60 minutes.
After about 45 minutes, remove the baking sheet from the oven. Drizzle cream over the top and top with grated cheese. Any cheese you like.
Return the baking sheet to the oven for the last 15 minutes.
You can serve it with a dollop of sour cream, it makes a nice flavor combo.
Tip: It helps to put butter in freezer for awhile before cutting it.
7
Posted on 3/26/13 at 11:03 am to xXLSUXx
I've done that before and seen it called lobster tail baked potatoes. It's pretty good, but a PITA if you're making more than a couple. But it makes for nice presentation that's for sure.
Posted on 3/26/13 at 11:07 am to xXLSUXx
Hot Crash Potatoes > Lobster Cut
Posted on 3/26/13 at 11:11 am to xXLSUXx
thats awesome, I've done a Similar recipe with small red potatoes in Muffin tins less mess and not as labor intensive. Most I've made at one time was 12, I think yours look better.
This post was edited on 3/26/13 at 11:14 am
Posted on 3/26/13 at 11:12 am to KosmoCramer
AKA Hasselback potatoes, named after a restaurant in Stockholm that popularized the cut in the '40s.
Posted on 3/26/13 at 11:14 am to xXLSUXx
Well that certainly looks good to this meat and potatoes guy!
Posted on 3/26/13 at 11:20 am to xXLSUXx
that looks delicious and extremely fattening
Posted on 3/26/13 at 11:36 am to Neauxla
My wife started doing this with baked potatoes about a year or two ago. We usually throw them in the microwave for about 2 minutes to cut down on the cooking time. Rub them in olive oil and salt. Wrap in foil and cook at 375 for about 30 or so minutes. Cut them open and add salt/pepper/butter. Top with arugula and a lemon juice/olive oil/mustard/balsamic vinegar dressing. You can add bacon or ground sausage if you want, but it's a really good spin on a regular baked potato.
Posted on 3/26/13 at 11:38 am to xXLSUXx
Looks good for those who like a little potato with their dairy. 
Posted on 3/26/13 at 11:49 am to xXLSUXx
I've tried this a few times and have always ended up with the potato breaking up in to several pieces.
Posted on 3/26/13 at 11:50 am to KosmoCramer
quote:
Hot Crash Potatoes > Lobster Cut
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