Filled with herb-garlic butter, melted cheese, and thin slices of rich ham, this version of Hasselback potatoes makes a beautiful side dish or main event. Add a fresh salad on the side for a satisfying, show-stopping dinner.
4Potatoes (Yukon Gold or Russet; about 10 oz each)
1TbspParsley, finely chopped
4ozthinly-sliced Cured Ham, cut into 2” square pieces
5ozHavarti Cheese, grated (sub gruyere, white cheddar, or provolone)
Preheat oven to 425°F.
Scrub potatoes and rub dry with a dish towel.
Line a sheet pan with parchment paper.
Working with one potato at a time, set chopsticks or wooden spoons on either side of the potato (these act as a guide to prevent slicing all the way through the potato). Cut parallel slits at 1/4-inch intervals through the potato, leaving the bottom of the potato attached. Set the sliced potatoes on the prepared sheet pan.
Rub potatoes on all sides with oil. Season on all sides with salt.
Bake the potatoes until potatoes are golden on the outside and tender in the middle, 60 to 70 minutes (see note).
Remove potatoes from the oven (leave the oven on).
Combine butter, garlic, and parsley in a microwave-safe bowl. Microwave until butter is melted, stirring every 20 seconds.
Working carefully (the potatoes are still hot), drizzle herb-garlic butter over the top of the potatoes, making sure that some drizzles down into the slits.
Fill each of the slits with ham and cheese.
Return potatoes to oven and continue baking until cheese is melted, 5 minutes more.
Total bake time for most 10 to 12-oz potatoes is about 60 minutes. If using smaller or larger potatoes, adjust the cook time accordingly.