Hasselback Potatoes

I gave in today.  I experimented with the latest food trend, Hasselback Potatoes, which is just a baked potato, fan cut and roasted with seasonings.  And for all my pooh-on-trends attitude, it is oh-so-good.  Simple and easy, even a first time novice like me can get it right.

The key is to slice the potato as thinly as you can cut, leaving just a thin strip of the bottom still connected.  Envision potato chips; go for 1/16 inch slices, and you'll probably achieve an eighth of an inch, which will work just fine.  A tip is to set the potato in the cup of a wooden spoon.  The spoon will prevent you from cutting all the way through the potato, while leaving an even depth of cut to fan the potato.  Once sliced, fan it out and drizzle with just a bit of olive oil.  Shake Smoked Paprika and garlic salt, and stuff every other ridge or so with sliced sharp cheddar.  

Bake at 425 degrees for 40 minutes or until potato is tender.  I covered the potato with tin foil after about 20 minutes of baking so as to prevent the cheese from burning, but if you like your skin extra crispy, you might not need to do that.  

Serve with sour cream, scallions, or any other favorite potato topping.  I served mine with classic Onion Soup Dip for extra zest.