Another show of hands -- how many of you have actually made them? Am I alone in saying that I almost never do?
I feel like hasselbacks are one of those dishes (at least for me) that I love, but that I never bother to make myself. But all of that changed when I discovered hasselback sweet potatoes.
Now, in their original and simplest form, hasselback potatoes are usually drizzled with melted butter, seasoned with salt and pepper and topped with bread crumbs. The rich butter absorbs into the potato during roasting, resulting in a soft, creamy interior and a crispy outside.
So, I guess it's the idea of baked potato meets oven fries that really attracts me. I love how the potato gets a bit crisp on the outside, but it's meltingly tender on the inside. And I love how easy they are to eat.
And, of course, when you add cheese I'm ALL OVER IT.
You could choose any number of cheeses for this dish. Cheddar would be great, especially if you decided to add a sprinkling of bacon. And I could even make the case for Mozzarella or Provolone, maybe with a slight change in the seasonings.
However, smooth nutty Gouda cheese has an affinity for the sugary qualities of the sweet potato, and it melts like a dream, making it the perfect stuffing for these buttery paprika and garlic-infused potatoes. If you like smoked cheeses, try using smoked Gouda for an extra burst of flavor.
I love sitting down with one of these and making it a meal. But, they're also perfect for serving alongside your next roast.
Recipe: Cheesy Hasselback Sweet Potatoes