Cheesy Salami Hasselback Potatoes

  • Difficulty: Medium
  • one hour and 25 minutes
  • 4 servings

Aren’t you tired of the plain old baked potatoes? If you are, try the enhanced North-European version. Cut the potatoes into slices but do not go all the way through. Insert into the cuts salami slices which will lend their aroma to the potato pulp. Top with tomato sauce and gooey cheddar and mozzarella.

Ingredients Needed for Cheesy Salami Hasselback Potatoes

    4 medium potatoes
    2 tablespoons of vegetable oil
    5 ounces of salami, sliced (30 – 35 slices)
    2 tablespoons of tomato sauce
    3 ounces of low moisture mozzarella, grated
    3 ounces of cheddar, grated

How to Make Cheesy Salami Hasselback Potatoes

  1. Cut the potatoes more than halfway through into slices. You can do this by placing them between 2 pieces of flatware or other objects which will act as stoppers for the knife.
  2. Transfer the potatoes to a roomy baking dish. Coat them with vegetable oil, season with salt and pepper, and bake for 60 minutes at 360⁰F/180⁰C.
  3. Remove from oven. Fit the slices of salami into the spaces between the potato slices. Coat the potatoes with tomato sauce.
  4. Top with grated cheddar or mozzarella. Bake for 10 minutes at 360⁰F/180⁰C.
  5. Optionally, serve garnished with thin slices of radish and chopped spring onion.

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