Stubb’s BBQ Hasselback Potatoes
4 small or medium Yukon gold or white potatoes
1/4 cup olive or melted butter
2 tablespoons Stubb’s Bar-B-Q Rub
1/4 cup Stubb’s Moppin’ Sauce
1/3 cup shredded Cheddar cheese or a blend of melty cheeses
Sour cream, as needed
Minced fresh chives, as needed
Preheat oven to 450° degrees.
Wash and dry potatoes. With a small knife (and a steady hand), make slits into the potatoes, spacing them about 1/8-1/4 inches apart, but make sure that you don’t cut all the way through. Leave the bottom of the potato intact.
Place potatoes on a foil- or parchment-lined sheet tray or in a baking dish. Drizzle the oil or melted butter on top of the potatoes and sprinkle the rub over them as well. Bake for 20 minutes. After 20 minutes, brush some of the Moppin’ Sauce on top of the potatoes and bake for 15 minutes. Brush potatoes with Moppin’ sauce again and bake for another 15 minutes. (When the potatoes are very soft and can be easily pierced through with a fork or knife, they are done.) Sprinkle cheese on top and stuff into the slits, place back in the oven and bake for another 5 minutes or until the cheese has melted. Remove from oven and let cool for about 5 minutes.
Top warm potatoes with a dollop of sour cream and a sprinkling of chives.
Note: If potatoes get too browned on top before they’re cooked through, tent them with foil.
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