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Monday, February 4, 2013

Hasselback Potatoes with Spicy Ranch Sauce

With the husband working last night during the Superbowl and the kids in bed, I have a few things to admit.

1.  I watched the whole game, minus the one hour, when I switched to Downton Abbey.
2.  I thought the whole power outage thing was kinda comical.
3.  I drank a glass of wine.  In peace.
4.  I missed not being at a party {we were invited to two} for the yummy munchies.
5.  I ate this potato.

You see, I figured if I was at home, I might as well indulge a bit.  So I had this creamy, cheesy, spicy potato, a glass of wine and a big 'ol red velvet brownie for dessert.

Not the best well rounded meal, but it was still mighty fine.  I figured it was better than if I was at someones house all night grazing on the munchies.

I did bake an extra batch of my Snickerdoodle Pudding Cookies and laid out a platter of jalapeno and cheese deer sausage, cheese and crackers for the husband to take to work.  He ate better than I did.  He called later and listed off the few hundred dips, cookies and sandwiches he inhaled while on duty.

He even had the other hasselback potato when he got home.  How he had room for it, I'm not sure, but he did claim this morning that it was the best baked potato he's ever had in his life.  {Oh darling, if you only knew it really isn't a "baked potato".  But trying to explain what a "hasselback potato" is to a non-foodie just made my skin crawl.}

Hasselback Potatoes with Spicy Ranch Sauce
2 large, baking potatoes
olive oil
4 oz. pepperjack cheese
1/4 c. ranch dressing
bit of milk

Preheat the oven to 415 degrees.

Scrub potatoes, pat dry and generously rub with olive oil.  With a sharp knife, start slicing potato into very thin slices, going 3/4 of the way through the potato.  Do not cut all the way through.  Continue until the potato is done, looking like an accordion.  Sprinkle with salt and pepper, moving apart the slices to get salt and pepper in between as well.  Bake for 45 minutes or until potato is done and slices are crispy.  

To make ranch sauce {this is enough for two large potatoes}:  In a glass bowl combine shredded cheese, ranch dressing and a bit of milk.  Microwave for 30 seconds and stir.  Add more milk if needed to thin out sauce.  Continue to heat in small intervals until all cheese is melted and smooth.  Pour over the potatoes and serve hot.

*This recipe could also be done with sweet potatoes*

What is your favorite way to eat a potato?

Would you like to comment?

  1. That sauce looks incredible. I went to a super bowl party and I didn't even watch the game haha. Well I watched the half time show ;)

  2. I love, love, love Hasselback potatoes! I'm going to have to try this sauce out! Sounds amazing!

  3. Jolene (www.everydayfoodie.ca)February 6, 2013 at 10:56 PM

    Okay, that sauce looks incredible!!! Also, I've never had a hassle back potato!

  4. Can't wait to try this! One question, our family doesn't like pepperjack so wondering if you had another cheese suggestion. Thanks!

  5. Ally's Sweet & Savory EatsFebruary 9, 2013 at 6:52 PM

    Hi Julie! To keep it a white sauce I would go with provolone. It is a good melty cheese and should work just the same!