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Mini Hasselback Potatoes

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Mini Hasselback Potatoes
  • Prep Time 15 min
  • Total Time 60 min
  • Servings 10
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Enjoy these baked potatoes sprinkled with cheese and rosemary. Perfect appetizer to serve at Halloween.

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

Directions

  • 1 Heat oven to 425°F. Line 17x12-inch half-sheet pan with foil; spray foil with cooking spray.
  • 2 Gently 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.
  • 3 Bake uncovered 35 to 40 minutes or until potatoes are browned and tender. Sprinkle with cheese; bake 5 minutes longer.
Tips  

A good sharp paring knife and a steady hand make easy work of cutting and fanning these small potatoes.

Nutrition Information 
No nutrition information available for this recipe
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