Guest blogger Katie is the blogger behind Culinary Pirate, the innovative blog that captures Katie’s love for experimentation in the kitchen, travel and other fun related to food & drink.
If you’re looking for yet another to prepare your spuds, then try out this unique cooking technique: Hasselback style! Take any kind of potato, cut slits into it (leaving the bottom intact), top or stuff it with spices and such, then roast it. The middle of the potato stays soft, while the edges of the potato get crispy. The best part is that it can also be eaten as finger food: the potato slices can be easily torn off and eaten one by one.
For a smoky barbecue style Hasselback potato, I seasoned the potatoes with Stubb’s Bar-B-Q Rub and basted them with Stubb’s Moppin’ Sauce. Topped with cheese, sour cream and chives, the result is a simple-to-prepare, BBQ-inspired side dish that’s sure to delight the stomachs and taste buds of your dinner guests. Try it as prepared in the recipe below, or substitute your favorite Stubb’s spice rub. You could also swap out the Cheddar for another cheese that melts well and use a variety of herbs as garnish, like thyme, rosemary, cilantro or parsley.
Fire up your oven and make these for your next weeknight meal. They’re a cinch to prepare for a few or many, and great for sit-down family meals, parties and potlucks.