Hasselback Potatoes

Ham and Cheddar Hasselback Potatoes

Course: Dinner
Cuisine: American
Keyword: Hasselback Potatoes
Prep Time: 15 minutes
Cook Time: 58 minutes
Total Time: 1 hour 13 minutes
Servings: 4
Calories: 500 kcal
These ham and cheese stuffed Hasselback potatoes are the perfect easy, homemade meal idea!
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Ingredients

For the potatoes:

  • 4 large russet potatoes
  • 1 container Hillshire Farm Premium Carved Slow Roasted Seasoned Ham
  • 6-8 slices sharp cheddar cheese

For the sauce:

  • ½ cup melted butter
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 ½ tablespoons brown sugar
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • fresh cracked pepper
  • fresh chopped chives for garnish

Instructions

  1. Thoroughly wash and dry potatoes. Cut off ends, approximately 1 inch.
  2. Make thin slices, about 1/8 of an inch thick, making sure not to cut all the way through the potato. (Grab those chopsticks!) ;)
  3. Microwave on high for 15-20 minutes. My potatoes were in the fridge so I had to microwave them 20 minutes.  If you’re starting with room temp potatoes you may only need 15 minutes.
  4. Cut the slices of cheese into quarters and then cut the pieces of Hillshire Farm Premium Carved Slow Roasted Seasoned Ham down to be approximately the same size.
  5. Make the sauce by whisking together all of the sauce ingredients.
  6. When the potatoes are fork tender, remove them from the microwave and place on a baking sheet lined with parchment paper.
  7. In between each slice of potato, place a piece of cheese and then a piece of Hillshire Farm Premium Carved Slow Roasted Seasoned Ham on the next one. If you want to get crazy you can put a piece of ham AND cheese in between each slice!
  8. Brush the potatoes with the sauce.
  9. Bake at 450* for 10 minutes.  Remove and garnish with chopped chives.

Recipe Video

Nutrition Facts
Ham and Cheddar Hasselback Potatoes
Amount Per Serving
Calories 500
* Percent Daily Values are based on a 2000 calorie diet.