OMGosh!!! These look too good to be true. Its raining outside and I am inside, helping my son bake his first loaves of French bread from a recipe he found, and watching Pioneer Woman. I was on her website, looking for one of the recipes from her show, when I stumbled upon this recipe for Hasselback Potatoes. We have nice big potatoes from our SLO Veg delivery, perfect for this recipe.
I was already planning to back some fish using a new Mandarin-flavored olive oil we picked up from a local grower over the weekend, so I have my black cod marinating in it right now. I was thinking of making rice to go along with it, but now its going to be potatoes--big, cheesy, buttery potatoes. And cocktail sauce for the fish. Can't wait!
So I gathered up the ingredients: five large baking potatoes, Parmesan cheese, cheddar cheese, butter, olive oil, salt and pepper. I only had shredded Parmesan cheese on hand, not the block-style Parmesan-Reggiano, but I will make it work. See that picture? Now let's get baking!