I love the way these potatoes look and taste. Plus they are super easy to make. You can make just a few or a whole bunch depending on how many you need.
Buffalo Hasselback Potatoes
Ingredients:
- 4 russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon black pepper
- 1 tablespoon unsalted butter, melted
- 2 tablespoon Frank's Red Hot Sauce
- 1/2 cup light sour cream
- 3 green onions, chopped
Directions:
- Preheat oven to 400º F.
- Cut thin slices down the length of each potato making each cut about 1/8 of an inch apart and stopping about 1/4 inch from the bottom. Rub each potato with olive oil and pepper.
- Place potatoes on a baking sheet and bake for 1 hour or until potatoes are crispy on the outside and tender on the inside. Potatoes will fan out while baking.
- While the potatoes are baking combined the melted butter and hot sauce.
- Once potatoes are done remove them from the oven and drizzle with hot sauce mixture. Return the potatoes to the oven and cook for 5 more minutes.
- Remove potatoes from the oven and top with sour cream and green onions.
Serves: 4
Calories: 232
Total Fat: 10.9g
Saturated: 4.2g
Polyunsaturated: 0.7g
Monounsaturated: 4.1g
Trans: 0g
Cholesterol: 17.5mg
Sodium: 246.9mg
Potassium: 860.3mg
Total Carbs: 32.6g
Dietary Fiber: 3.7g
Sugars: 1.8g
Protein: 4.9g
Vitamin A: 11.1%
Vitamin C: 46.2%
Calcium: 6.9%
Iron: 10.2%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Idaho Potatoes.
