Mini Hasselback Potatoes
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Updated Jun 23, 2016
Enjoy these baked potatoes sprinkled with cheese and rosemary. Perfect appetizer to serve at Halloween.
Mini Hasselback Potatoes
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- Prep Time 15 min
- Total 60 min
- Ingredients 6
- Servings 10
Ingredients
- 1 1/2 lb small unpeeled round yellow potatoes
- 1/4 cup olive oil
- 2 tablespoons chopped fresh rosemary leaves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 cup freshly grated Parmesan cheese
Instructions
-
Step1Heat oven to 425°F. Line 17x12-inch half-sheet pan with foil; spray foil with cooking spray.
-
Step2Gently scrub potatoes, but do not peel. Using sharp knife, make 6 to 8 cuts from top of each potato to within 1/4 inch of bottom, being careful not to cut through bottom. Place potatoes, cut side up, on pan. Drizzle with oil; sprinkle with rosemary, salt and pepper.
-
Step3Bake uncovered 35 to 40 minutes or until potatoes are browned and tender. Sprinkle with cheese; bake 5 minutes longer.
Nutrition
136
Calories
8g
Total Fat
6g
Protein
11g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 136
- Total Fat
- 8g
- 0%
- Saturated Fat
- 2g
- 0%
- Sodium
- 293mg
- 0%
- Total Carbohydrate
- 11g
- 0%
- Dietary Fiber
- 1g
- 0%
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1 Starch; 1/2 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1Tips from the
Pillsbury Kitchens
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