Hasselback Potatoes with Fried Egg

Looking for a fresh take on a baked potato? How about filling it with cheese and topping with a fried egg. Sounds pretty epic to me!

Hasselback potatoes are not really a new trend, but they are a tasty one! I decided to make a very easy and basic hasselback potato; stuffed with cheddar cheese. Then just to make it even more indulgent I figured “let’s slap an egg on top”. But there are lots of ways that you could make these babies customized to your taste buds and your kitchen. I thought they would have been extra tasty with one of those ranch seasoning packets sprinkled on top. Or perhaps you could use a Mexican cheese blend instead of cheddar and top it with chili and sour cream.

That’s the beauty of potatoes! They’re a blank canvas for whatever you want to put on them.

4 russet potatoes, scrubbed clean
⅓ cup butter, melted
2 tablespoons vegetable oil (NOT olive oil; it’s smoking point is not hot enough)
salt and pepper, to taste
½-¾ lb sliced cheddar cheese
4 eggs
chopped fresh chives, to garnish

DoveWare Casserole Dish
4 potatoes (about 8 servings)
Prep Time: 20
Cook Time: 1 hour 5 minutes

1. Preheat your oven to 400℉.
2. Make slices across the width of a potato without slicing through all of the way. Try to leave about ¼-inch of unsliced potato on the bottom. Keep in mind you want the slices to be even and about the same size.
3. Repeat with the remaining potatoes and place in the casserole dish.
4. Mix together the melted butter and oil. Use a brush to brush it over the potatoes, making sure to get some between the slices. Keep brushing until all of the butter oil mixture is gone.
5. Season well with salt and pepper.
6. Roast in the oven for 1 hour. Halfway through the cooking time, remove from the oven and brush the potatoes again a few times with the drippings from the casserole dish.
7. After 1 hour, remove from the oven.
8. Take the slices of cheese and cut them each into 3 strips. CAREFULLY stuff the strips of cheese between the slices of each potato; try to cut off any extra cheese on the edges.
9. After stuffing the potatoes, return to the oven for 5-10 minutes until the cheese is all melted and gooey.
10. While the potatoes are finishing cooking, cook the eggs in a pan to your liking. I prefer sunny side up so the yolk is still runny and delicious.
11. When the potatoes are done, take them out of the oven and top each with an egg. Garnish with chives and additional salt and pepper. Enjoy!

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