Friday, October 31, 2014

Buffalo Hasselback Potatoes

Buffalo Hasselback Potatoes: Savory Sweet and Satisfying

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:

  1. Preheat oven to 400º F.
  2. 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.
  3. 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.
  4. While the potatoes are baking combined the melted butter and hot sauce.
  5. 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.
  6. Remove potatoes from the oven and top with sour cream and green onions.
Enjoy!!!

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.

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