Reduced Calorie Hasselback Potatoes Recipe
Ingredients for 2 loaded Hasselback potatoes
- 10oz (~284g) red potatoes (roughly 5oz each)
- 1/2 cup shredded cheese (I used a reduced calorie Mexican blend)
STEPS
Step 1
Fire up the grill (or set oven to 400F).
Step 2
Place chopsticks on a flat surface and place 1 red potato between the chopsticks. Using a sharp knife, and being very careful, slice up the red potato into thin slices and be careful not to cut all the way through. The chopsticks are designed to prevent the knife from slicing all the way through. Once you cut it up, carefully fan out the slices using your fingers so they can “breath.” Heavily spray the potato with water OR rinse it under cold water.
Step 3
Tear off a sheet of Reynolds Wrap nonstick foil, then place then sliced potato in the middle. Wrap up the potato so it’s like a dome (or “steam chamber”). Repeat for the other potato.
Step 4
Cook on the grill or in the oven for at least 50 minutes OR until the potato is fully cooked.
Step 5
Peel back the foil then top with shredded cheese and try as much as possible to wedge some of the cheese into between the wedges.
Step 6
Place back on the grill (or oven) for an additional 5 to 7 minutes to completely melt the cheese. Enjoy as is or top with your favorite toppings such as yogurt and chives.