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Giant cheesy hasselback potatoes recipe

19 ratings

Move over jacket potatoes – this giant cheesy hasselback potatoes recipe takes this classic student dinner up a notch. Roast hasselback potatoes until golden and crisp, then fill with cheese and roast again until totally melted. Scatter with crispy chorizo and serve with salad for simple, hearty comfort food. See method

Serves 4
10 mins to prepare and 1 hr 05 mins to cook
559 calories / serving

Ingredients

4 large jacket potatoes
40g unsalted butter, softened
1 garlic clove, crushed
130g pack diced chorizo
120g Cheddar, thinly sliced
1 tbsp golden breadcrumbs
½ tbsp balsamic vinegar
1 tbsp extra-virgin olive oil
60g rocket

If you haven't got any jacket potatoes, try using sweet potatoes

Each serving contains

Energy
2330kj
559kcal 28%
Fat
33g 47%
Saturates
16g 78%
Sugars
3g 3%
Salt
1.9g 31%

of the reference intake
Carbohydrate 47.2g Protein 20.8g Fibre 4.6g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Carefully make small vertical slits, 2mm apart, three-quarters of the way down each potato, all the way along. To make this easier, you can place the potatoes in between the handles of 2 wooden spoons – this will stop the knife from slicing all the way through. Place the potatoes on a baking tray.
Mix together the butter and garlic, then spread it evenly across the top of the potatoes. Season well and bake for 1 hr.
While the potatoes are cooking, fry the chorizo for 3-5 mins in a small frying pan until crisp, then drain on kitchen paper.
Remove the potatoes from the oven and place a piece of Cheddar in each of the slices of the potatoes. Sprinkle over the golden breadcrumbs and return to the oven for 3-5 mins until the cheese is melted.
Whisk together the balsamic vinegar and oil. Place the rocket in a bowl and toss with the dressing. Remove the potatoes from the oven. Scatter with the crispy chorizo and serve with the salad.

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