Sponsored by Barber’s
Hasselback potatoes are easy to make and taste delicious and now you can make them even better with the addition of oozing cheddar cheese.
PLUS – Your chance to get your own cheesy recipe published in the Barber’s Cheese Cook Book!
Today I’m sharing a twist on one of my most popular recipes – Cheesy Hasselback Potatoes made with Barber’s 1833 Vintage Reserve Cheddar. For any of you that are unfamiliar with hasselback potatoes (which if you’re are you should fix that right away), they’re basically jacket potatoes where slits have been cut through the potato. This helps them to cook evenly and more importantly allows the butter, olive oil and seasoning you add to them to get right into the middle, filling them with so much more flavour that a regular jacket potato.
I’m extra excited about this recipe as it’s also going to be published in the Barber’s Cheese Cook Book (my first properly published recipe 🙂 ) and I’ve got details a little further down below of how you could get your own cheesy recipe published in the book too, as well as winning a copy to
show off to your friends and family use at home.
Barber’s started making cheddar in 1833 and they’re the world’s oldest surviving cheddar maker. It’s not too surprising that they’ve lasted so long as the cheese is absolutely delicious – creamy with a rich flavour and a little bite to it too. It’s perfect on crackers or on crusty bread with tomato chutney, but it’s also perfect for cooking as the strong flavour stands up against other ingredients and it melts brilliantly too.
Making the perfect cheesy hasselback potatoes
There are a couple of tricks to making perfect cheesy hasselback potatoes…
- Don’t add the cheese to early. Most of it will leak out all over your tray and what’s left will burn and taste bitter.
- Get the cheese right down into the slits, that way the delicious cheesy flavour spreads all the way through the potato.
- Use a strong cheddar. I’ve made these with a mild cheese in the past and the flavour simply gets lost. Barber’s Vintage Reserve Cheddar is perfect as it’s got a lovely flavour and melts perfectly.
I prefer to make large cheesy hasselback potatoes. However, you can make these with new potatoes too, just be prepared to spend a bit longer adding the cheese. You’ll also need to reduce the cooking time by about 20 minutes.
Win the chance to get your cheesy recipe published
As I mentioned above, Barber’s are busy creating the Barber’s Cheese Cook Book packed full of delicious cheesy recipes, and they’re offering you the chance to get your recipe published too as well as winning a copy.
To enter all you need to do is head over to their website before 11:59pm on 24th February 2017 and share your favourite cheese recipe. It’s a simple as that.
Cheesy Hasselback Potatoes
Active Time: 10 minutes
Total Time: 1 hour, 20 minutes
- 4 medium baking potatoes (about 175g each) – you can use larger potatoes but cooking times will be longer.
- 20ml olive oil
- 20g butter
- 100g Barber’s 1833 Vintage Reserve Cheddar
- Pre-heat your oven to 220ºC/200ºC fan.
- Use a sharp knife to cut slits in your potatoes. These should be about half a centimeter apart and go about two-thirds of the way through the potato – it’s important that the slits do not go all the way through otherwise the potato will fall apart (although don’t panic if you do accidentally cut all the way through, the recipe will still work). Try putting a wooden spoon either side of the potato while you’re cutting and this should help stop you going all the way through.
- Add 5g (about a teaspoon) of butter to the top of each potato and drizzle each one with a teaspoon of olive oil, then season with a pinch of salt.
- Place them into the oven for 30 minutes. Dip a pastry brush into the melted butter and oil in the tray and brush it over the potatoes. Return to the oven for 20 minutes and then brush them in the oil and butter again. Cover the potatoes loosely with a sheet of foil (this stops them burning while they finish cooking) and return them to the over for a further 15 minutes.
- While the potatoes are cooking, thinly slice the cheese (100g). Once the potatoes have cooked, remove the foil and stuff the sliced cheese into the slits in the potatoes. I tend to add the cheese into every other gap. You may need to use a knife to open the gaps a little to allow you to get the cheese in.
- Return them to the oven for a further 5 minutes to allow the cheese to melt and then serve.
Calories: 330 kcal (16%), Fat: 18.2g (26%), Saturated Fat: 8.9g (45%), Carbohydrates: 30.2g (12%), Sugar: 1.1g (1%), Fibre: 2.3g (9%), Protein: 10.1g (20%), Salt: 0.5g (8%)
This is the estimated nutritional information per serving (excludes added salt). Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.
Free From/Suitable For…
- Suitable for Vegetarians
The ingredients for this recipe are commonly available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.
I’m sharing this recipe with the following blog challenge… #CookBlogShare with Hijacked by Twins.