Cheesy Muffin-Style Hasselback Potatoes

Cheesy Muffin-Style Hasselback Potatoes on a plate
Cheesy Muffin-Style Hasselback Potatoes

Cheesy Muffin-Style Hasselback Potatoes are truly delectable and robust with flavour. This unique take on a classic recipe is as fun to make as it is to eat! Vicki and I like Hasselback Potatoes but also wanted a way to add cheese and other ingredients in an easy fashion without creating a mess. Having previously made mini pizzas and lasagna in a muffin pan, we thought why not try doing the potatoes the same way? The result was so satisfying that we’re glad we did. Cheesy, tasty, & delicious individual servings of perfectly cooked herbed potatoes with a crusty cheese topping. 😃

Aren’t they fattening?

Aren’t they fattening you might ask? Well, I won’t lie to you and say absolutely not. LOL! But, now and again we need to indulge a little and satisfying our cravings for some carbs, and cheese. We did use olive oil instead of butter and if you limit yourself to one of these with your dinner, you won’t need to worry about blowing your diet. Since we used only 4 small potatoes and made 6 servings, limiting yourself to one will only be about 250 calories. So balance your meals properly, and you probably won’t even exceed your required daily calorie intake!

Incidentally, we actually have the Swedes to thank for making Hasselback Potatoes popular and the recipe dates back to 1953. Thinking about how fit and trim people are in Sweden, I certainly won’t spend time worrying about eating one of these! 😄

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Makes 6 servings

INGREDIENTS:

  • 2 tbsp Olive Oil
  • 3 shallots, finely chopped
  • 1 clove garlic, finely chopped
  • 4 red potatoes (about one pound), washed, scrubbed clean, & thinly sliced
  • 1 tsp finely chopped fresh thyme
  • 1 tsp finely chopped fresh rosemary
  • Salt and pepper to taste
  • 1 cup grated Extra Strong Aged Cheddar Cheese (we used Cabot’s Extra Sharp Cheddar)
  • Vegetable spray oil (as needed)
Sliced red potatoes, shallots, garlic, cheese, and herbs on cutting board
Sliced red potatoes, shallots, garlic, cheese, and herbs

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DIRECTIONS:

  • Pre-heat oven to 375 F on convection setting.
  • Line muffin tin with six pieces of aluminium foil cut into 6” x 6” squares, lightly sprayed with vegetable oil. 
  • In a small frying pan, add olive oil, shallots, garlic and fry at medium high heat just until tender (about 2 to 3 minutes).
  • Remove from heat and let cool.
  • Using a Mandolin, slice potatoes to a thickness of about 1/8” or less.
  • In a bowl, mix the potato slices together with the shallots, garlic, thyme, rosemary, salt and pepper until fully coated. 
  • Create a layer of potato in the bottom of each muffin cup using about 3 to 4 slices.

sliced potatoes in a bowl with herbs and oilLayering potatoes in muffin pan with aluminium foil

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  • Sprinkle a teaspoon of the cheddar cheese into each cup. 
  • Repeat the layering process until all ingredients are used, finishing with a layer of cheese on top.

Final layer of cheese on top of potatoes in muffin panCheesy Muffin-Style Hasselback Potatoes removed from oven after baking

 

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  • Bake for 40 minutes on the middle rack of oven until cheese is golden brown and potatoes are fork tender. 
  • Remove from oven and allow them to rest for about 10 minutes.
  • Carefully lift out each one using the aluminium foil ends as handles.
  • Peel back the aluminium foil and carefully remove each stack of potatoes for serving.
Cheesy Muffin-Style Hasselback Potatoes Ready To Serve on a plate
Cheesy Muffin-Style Hasselback Potatoes Ready To Serve

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Note:

We enjoyed our Cheesy Muffin-Style Hasselback Potatoes with leftover Pot Roast and asparagus but you can match them up with almost any dinner. Or how about with our Braised Pork Roast, Fennel & Carrot or maybe our Barbequed Blade/Chuck Roast?    Heck! I’d even have one with eggs and bacon for breakfast! 😂

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Cheesy Muffin-Style Hasselback Potatoes

Cheesy Muffin-Style Hasselback Potatoes are truly delectable and robust with flavour. This unique take on a classic recipe is as fun to make as it is to eat!

Makes 6 Servings

  • Author: Bill Wilkat

Ingredients

  • 2 tbsp Olive Oil
  • 3 shallots, finely chopped
  • 1 clove garlic, finely chopped
  • 4 red potatoes (about one pound), washed, scrubbed clean, & thinly sliced
  • 1 tsp finely chopped fresh thyme
  • 1 tsp finely chopped fresh rosemary
  • Salt and pepper to taste
  • 1 cup grated Extra Strong Aged Cheddar Cheese (we used Cabot’s Extra Sharp Cheddar)
  • Vegetable spray oil (as needed)

Instructions

  • Pre-heat oven to 375 F on convection setting.
  • Line muffin tin with six pieces of aluminium foil cut into 6” x 6” squares, lightly sprayed with vegetable oil.
  • In a small frying pan, add olive oil, shallots, garlic and fry at medium high heat just until tender (about 2 to 3 minutes).
  • Remove from heat and let cool.
  • Using a Mandolin, slice potatoes to a thickness of about 1/8” or less.
  • In a bowl, mix the potato slices together with the shallots, garlic, thyme, rosemary, salt and pepper until fully coated.
  • Create a layer of potato in the bottom of each muffin cup using about 3 to 4 slices.
  • Sprinkle a teaspoon of the cheddar cheese into each cup.
  • Repeat the layering process until all ingredients are used, finishing with a layer of cheese on top.
  • Bake for 40 minutes on the middle rack of oven until cheese is golden brown and potatoes are fork tender.
  • Remove from oven and allow them to rest for about 10 minutes.
  • Carefully lift out each one using the aluminium foil ends as handles.
  • Peel back the aluminium foil and carefully remove each stack of potatoes for serving.

Notes

We enjoyed our Cheesy Muffin-Style Hasselback Potatoes with leftover Pot Roast and asparagus but you can match them up with almost any dinner. Or how about with our Braised Pork Roast, Fennel & Carrot or maybe our Barbequed Blade/Chuck Roast?    Heck! I’d even have one with eggs and bacon for breakfast! 😂

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Game Day Cheese & Bacon Filled Jalapeño Poppers

Cheese & Bacon Filled Jalapeño Poppers on a plate
Game Day Cheese & Bacon Filled Jalapeño Poppers

Game Day Cheese & Bacon Filled Jalapeño Poppers–the perfect snack to munch on while watching the big game! I’ve updated this recipe to include information for making these Gluten-Free. They can easily be made ahead of time and frozen, and they’re great served up with a breakfast of bacon and eggs! I often have a batch in the freezer ready to go for when guests come over. Served alongside nachos and dip what could be better with a cold beer?

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Servings: 10 Approximately depending on the size of Jalapeño poppers)

INGREDIENTS:

  • 4 oz light softened cream cheese
  • 8 oz. grated Cheddar cheese
  • 1 tsp bacon bits
  • 10 medium-sized seeded Jalapeño peppers (see directions and notes below)
  • 1 egg (with a tbsp of milk)
  • 1/4 cup dried bread crumbs (more if needed). Or Gluten-Free Bread Crumb Option
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1 tsp dried cilantro (optional)
  • Vegetable Oil for frying

INSTRUCTIONS:

Caution: Wear rubber gloves when handling & cleaning peppers.  Use a wire mesh spider or slotted spoon to carefully and safely place peppers into hot oil and for removing them.

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Notes:  Blanche the peppers in hot boiling water for 3 to 4 minutes before cleaning them and removing the seeds and ribs–unless you like them really hot/spicy.  Do this by slicing off and discarding the stem ends, then carefully slice lengthwise through one side of each pepper to gain access to the seeds and ribs which can be removed using a spoon.

  • In a medium-sized bowl, mix together cream cheese, cheddar cheese, paprika, onion powder, cilantro & bacon bits. Carefully open the Jalapeño peppers at the cut side, & spoon the mixture into the peppers & gently close them back up.
  • Mix the egg & milk together in a small bowl and put the bread crumbs in a medium-sized bowl.
  • Dip each pepper into the egg mixture and roll into the bread crumbs and place onto wax paper on a suitably sized platter.
  • Repeat the process to coat a second time.
  • Cover with clear plastic wrap and refrigerate for 45 to 60 minutes.
  • In a medium-sized pot, heat the vegetable oil to 350 F and fry the peppers 2 to 3 at a time until golden brown (about 2 to 3 minutes, turning them now and again), and place onto paper towels to drain oil.

Serve as is, or with your favourite dipping sauce.  Enjoy!

Preparing in Advance: If you wish to make these ahead of time, they can be frozen placed onto wax or parchment paper on a platter.  Once frozen, place them into a freezer bag until you need them.  Remove from freezer, thaw on a paper towel covered with clear plastic wrap until ready for frying.

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Game Day Cheese & Bacon Filled Jalapeño Poppers

Game Day Cheese & Bacon Filled Jalapeño Poppers–perfect for snacking on while watching the big game, or anytime appetizers for your guests. Make them Gluten-Free using GF Bread crumbs.

Servings: 10 Approximately depending on the size of Jalapeño peppers)

  • Author: Bill Wilkat

Ingredients

  • 4 oz light softened cream cheese
  • 8 oz. grated Cheddar cheese
  • 1 tsp bacon bits
  • 10 medium-sized seeded Jalapeño peppers (see directions and notes below)
  • 1 egg (with a tbsp of milk)
  • 1/4 cup dried bread crumbs (more if needed). Or Gluten-Free Bread Crumb Option.
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1 tsp dried cilantro (optional)
  • Vegetable Oil for frying

Instructions

Caution: Wear rubber gloves when handling & cleaning peppers.  Use a wire mesh spider or slotted spoon to carefully and safely place peppers into hot oil and for removing them.

Notes:  Blanche the peppers in hot boiling water for 3 to 4 minutes before cleaning them and removing the seeds and ribs–unless you like them really hot/spicy.  Do this by slicing off and discarding the stem ends, then carefully slice lengthwise through one side of each pepper to gain access to the seeds and ribs which can be removed using a spoon.

  • In a medium-sized bowl, mix together cream cheese, cheddar cheese, paprika, onion powder, cilantro & bacon bits. Carefully open the Jalapeño peppers at the cut side, & spoon the mixture into the peppers & gently close them back up.
  • Mix the egg & milk together in a small bowl and put the bread crumbs in a medium-sized bowl.
  • Dip each pepper into the egg mixture and roll into the bread crumbs and place onto wax paper on a suitably sized platter.
  • Repeat the process to coat a second time.
  • Cover with clear plastic wrap and refrigerate for 45 to 60 minutes.
  • In a medium-sized pot, heat the vegetable oil to 350 F and fry the peppers 2 to 3 at a time until golden brown (about 2 to 3 minutes, turning them now and again), and place onto paper towels to drain oil.

Serve as is, or with your favourite dipping sauce.  Enjoy!

Notes

Preparing in Advance: If you wish to make these ahead of time, they can be frozen placed onto wax or parchment paper on a platter.  Once frozen, place them into a freezer bag until you need them.  Remove from freezer, thaw on a paper towel covered with clear plastic wrap until ready for frying.

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Moussaka – Vegetarian (low-calorie version)

Moussaka - Vegetarian (low-calorie version) in baking dish
Moussaka – Vegetarian (low-calorie version)

Moussaka – Vegetarian (low-calorie version): This is my take on a well-known dish and it came about after I tried a version that I loved in a restaurant in Montreal that was so enjoyable that I wanted to replicate it at home.  While my recipe isn’t exactly the same, I was very pleased with the result and decided to share it with you today!  I’ve included photos to show you how I assembled it before it went into the oven.

Makes 4 servings

Ingredients:

  • 2 Small to medium Eggplants, thinly sliced about 1/4″ (6 mm) thick)
  • 1 Onion, thinly sliced about 1/8″ (3 mm)
  • 1 Large Clove of Garlic, finely chopped
  • 2 cups loosely packed baby spinach
  • 1/2 Can of San Marzano Tomatoes (about 400 g)
  • 1/2 Can of Mixed 6 bean Medley (about 250 g) for bean paste
  • 1 generous tsp Dried Oregano
  • 3 Sprigs of Fresh Rosemary
  • 4 to 5 Fresh Sage leaves
  • 1 Bay leaf
  • 1/2 cup (125 ml) red wine
  • Salt and Black Pepper to taste
  • Mrs Dash, to taste
  • 1 to 1 1/2 Cups (about 250 to 360 g) Grated  Cheese (use your favourite–I chose to blend aged Cheddar and Jarlsberg)

Instructions:

  • Pre-heat oven to 350 degrees F (180 C).
  • Slice eggplant and onion.  Lightly salt eggplant, place in a colander & let sit for 30 minutes, & then rinse and pat dry. Lightly roast eggplant spread out on a tray, sprinkle with olive oil and 1/2 tsp dried oregano and bake for about 30 minutes in the oven. Parchment paper on the tray makes clean up fast and easy.
  • In a suitable pot or pan, over medium high heat, sautĂ© the onion and garlic with a generous dollop of olive oil, add rosemary, sage, 1/2 tsp oregano, bay leaf and cook for about 10 minutes. Add the red wine, & canned tomatoes, breaking up tomatoes and bring to a boil. Reduce heat and simmer on low for about 1 hour. Discard bay leaf.
  • Bean Paste: Rinse and drain canned bean mix. Put beans in a small pot, add 1/2 cup of water and bring to a boil. Turn off heat, drain and mash beans smooth adding pepper or Mrs Dash seasoning and a bit of water and tomato sauce to maintain a thick paste—not too dry, as this will be spread in bottom of casserole dish.

Note: if using unsalted beans, a light sprinkle of salt can be added as an option.

  • In a 10″ x 10″ inch casserole dish, spread out the bean paste into a uniform layer at the bottom, then layer with 1/2 the spinach, a layer of eggplant, and a layer of the tomato sauce mixture (about half of the sauce). Repeat layering, topping with eggplant, spinach and sauce. Finally, sprinkle the grated cheese over the top, and bake for 30 to 40 minutes until cheese is bubbly and browned.
  • Remove and let cool for 30 minutes before serving. I hope you enjoy it!

NOTE: Optional addition of sliced zucchini can be made to this dish but it needs to be salted, drained, rinsed and patted dry before adding.

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