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.
Chili Hasselback Potatoes
Prep 15 minutes
Cook 60 minutes
Total 75 minutes
- 4 russet potatoes, scrubbed and dried
- 2 tablespoons butter
- 2 tablespoons oil
- salt and pepper
- 2 pounds ground beef
- 1 green pepper, chopped
- 1 large onion, chopped
- 1 clove garlic, chopped
- 1/3 cup chili powder
- 1 teaspoon salt
- 28 ounces crushed tomatoes
- 6 ounces tomato paste
- 2 15-ounce cans red kidney beans, drained, liquid reserved
- shredded cheddar cheese
- chopped parsley
- sour cream
- 1. Pre-heat oven to 400. Melt butter and oil together in small saucepan and set aside.
- 2. Place one potato on a work surface and place a chopstick (or wooden spoon) on either side. (This will keep you from slicing all the way through the potato.) Use a knife to make slits across the potato, about ¼” apart and going almost all the way through but keeping the bottom intact. Repeat with remaining potatoes and place in a small pan. Brush with half the butter/oil mixture and season with salt and pepper. Place in the oven; bake for 20 minutes. Remove potatoes from oven and brush with remaining butter/oil mixture, making sure to get between the slices. Return to oven and bake for another 20 minutes. Remove from oven; keep oven on.
- 3. While potatoes are baking, make the chili: cook the ground beef, pepper, onion and garlic in a Dutch oven over high heat, stirring to break up the beef. Continue cooking till beef is no longer pink. Add the chili powder and cook for an additional minute. Add 1 teaspoon salt, the crushed tomatoes, tomato paste and liquid from the beans. Bring to a boil, reduce heat and cook covered for 30 minutes, stirring occasionally.
- 4. Remove cover and cook for 20 more minutes, stirring occasionally. Add the kidney beans and cook for another 15 minutes.
- 5. Sprinkle the potatoes with some cheddar cheese and bake for about 5 minutes, till cheese is melted and bubbly. Top each potato with 1/2 – 1 cup of chili, more cheese, chopped parsley and sour cream. Serve immediately (leftover chili can be frozen for later).
Images via Sheri Silver