Puppy Sitting Part 2/ Hasselback Potatoes

Puppysitting part two. Last time we watched our friends' dog, she was such a sweetheart; She was very affectionate and cute. This time she came with THE CONE OF SHAME. She had some sutures taken out and she had to come to our house in a cone. It was cute but so sad. Thanks to her limited peripheral vision, she sometimes forgot we were in the room and started crying. Poor baby.

Another great night of dinner, conversation, board games and fun. I didn't put much thought into dinner; some slow cooker chicken thighs with root veggies. But I was very excited about making some Hasselback potatoes and they turned out fantastic.

Hasselback Potatoes

4 medium russet potatoes
3 tbsp butter, melted and divided
1/2 tbsp course salt
1/2 cup bread crumbs, I used Italian style
1 tbsp Parmesean cheese, grated

Slice the top of each potato, like you were making chips, but leave the bottom 1/2 inch intact. The potatoes will bake and have a fanned appearance and will cook faster due to the additional surface area exposed to the heat. Place potatoes in pie dish, cut side up and brush with 2 tbsp of melted butter. Sprinkle salt onto potatoes. Bake for 30 minutes.

Removed potatoes from oven and brush with the remaining cheese. Top butter covered potatoes with breadcrumbs and cheese and bake for another 20 minutes. After potatoes are fully baked, remove from oven and baste using residual butter in the dish. Add additional teaspoon of butter onto each potato, completely optional.

-Akemi-chan