Rarely does a beautiful recipe wind up actually being easier than it looks (sorry, Pinterest—you know it's true). But here is a delicious exception that you are sure to love!
To “hasselback” a potato, you simply cut slits along one edge, going almost to the bottom but not all the way thorough (you want the potato to stay intact). Brush with a mixture of oil and melted butter and bake. About halfway through the baking time the slices will fan out slightly, at which time you brush with the butter/oil mixture again — so that it goes deep in between the slices. The end result is a perfectly cooked, tender potato with perfectly crispy edges. That also happens to look extremely impressive!
And while these potatoes would make a great side dish (and something so different!), I made them front and center for a smashing main course using leftover chili. Talk about comfort food!
Feel free to use your favorite chili recipe! I’ve included mine here for you to try—you’ll need about ½ – 1 cup of chili for each potato.
Images via Sheri Silver
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