Hasselback baked potatoes are filled with tons of caramelized onions and topped off with Swiss cheese for one knock-out easy dinner side!
The obsession I possess with french onion soup has reached a new high today, guys. Observe our new ‘tater love, up there. ^^^
And pleaseeeeeeee get excited about these??? I’ve only been squealing for about 10 minutes over here about all that cheese business.
And the fact that caramelized onions are literally shoved into every crack of these hasselback baked potatoes. No biggie. No reason to freak the heck out.
….except we definitely should. For every single one of those reasons I just mentioned.
First things first: bake up those potatoes! Thinly slice a few big ‘ol russets about 3/4 the way into little slices hasselback-style and then throw ’em in the oven.
While that business goes down, it’s time to go to caramelized onion town!! Slice up a few sweet onions and let ’em caramelize low ‘n’ slow for awhile.
Assembling these hasselback beauties is honestly the easiest part and you could even prep the two above components ahead of time and just wait to assemble whenever you desire. Just fill up the potatoes with the onions, top the whole thing with Swiss cheese/chopped parsley and throw it under the broiler!
P.S. New Years Eve munchies ain’t gonna know what hit ’em. These potatoes are KING for your appetizer list for the holiday weekend.
Also…I’m probably coming over okay?
Hasselback French Onion Soup Baked Potatoes
- 3 medium russet potatoes
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 medium Vidalia onions thinly sliced
- 2 cloves garlic minced
- 2 tablespoons red wine
- 1/4 cup beef broth
- 1 tablespoon minced fresh parsley
- Salt and pepper to taste
- 3/4 cup shredded swiss cheese
- Preheat oven to 400F. Use a sharp knife to cut potatoes into thin slices 3/4 of the way down the potatoes into a hasselback shape. Drizzle potatoes with olive oil and season with salt and pepper to taste. Roast potatoes at 400F 35-40 minutes or until potatoes are very tender. Remove from oven and keep warm.
- In a medium skillet over medium-high heat, melt butter. Add onions and garlic to pan and saute, stirring occasionally until onions are a deep brown caramelized color. Reduce heat to medium and add red wine, beef broth, parsley, and salt and pepper to taste. Cook onions over medium heat until most of the liquid is evaporated.
- Remove onions from heat and use a spoon to fill the insides of the hasselback potatoes with caramelized onions. Sprinkle swiss cheese over top.
- Bake hasselback potatoes at 400F an additional 10 minutes until cheese is melted. Serve hot and enjoy!