Hasselback Potatoes



  1. Preheat oven to 220°C. Cut a thin, lengthwise slice off the bottom of the potatoes so they will not roll.
  2. Cut the potato crosswise without going all the way to the bottom. Do this for all the potatoes. Microwave for 10-12 minutes.
  3. Place potatoes on a foil-lined baking sheet. Brush with ¼ cup Italian dressing and bake for 15 minutes or until tender.
  4. Add the cheese slices in every other potato slit and chorizo in the other slits.
  5. Combine remaining Italian dressing and Parmesan and drizzle over potatoes. Top with chives and broil for a few minutes. Serve warm.
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