Stuffed Bell Peppers
Hassleback Potatoes
| By : |
| Prep Time | 5 Minutes |
| Cook Time | 25 Minutes |
| Servings |
6 Servings
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Ingredients
- 3 potatoes large, washed
- 1 garlic clove minced or pressed
- 3 tbsp butter melted
- 2.2 oz cheddar cheese slices cut in 1”X1.5” pieces, or goat cheese
- 1 tsp thyme chopped
- ½ tsp paprika
- 1 tbsp olive oil
- 2 tsp salt
- ¼ cup chives or green onion chopped, for garnish
Ingredients
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Instructions
- Place a potato on a cutting board. Place two chopsticks on two sides of the potato lengthwise. With a sharp knife, cut potatoes into thin slices leaving ¼ inch at the bottom unsliced. Chopsticks will help prevent cutting potatoes completely in the middle parts.
- Mix, garlic, thyme, butter, olive oil, salt, black pepper and paprika in a medium-sized bowl.
- Coat potatoes with the spice-oil mixture. Marinade between the slices as much as possible. Using a brush would help with even coating. Keep remaining marinade aside for basting.
- Select Roast, set the temperature to 355°F/179.44 °C and time to 25 Minutes. Press Start.
- When the unit is hot, place potatoes on the air frying plate, sliced side up. Close the basket.
- When 8 Minutes left for cooking, open the basket, and insert cheese in between some of the slices.
- Brush top and sides of the potatoes with the remaining marinade.
- Close the basket.
- Hasselback potatoes will be ready when potatoes and cheese are nicely browned.
- Top green onion.
Recipe Notes
Chef`s Note: Cooking time may change depending on the size and type of potatoes used in the recipe. Check in the last minute and extend time if necessary.
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