It is Surprise Recipe Swap reveal day! This month I received Heather's blog Sugar Dish Me
. Heather has tones of delicious sounding recipes on her blog. I am holding on to her recipe for Strawberry Lemonade Loaf
when strawberry season hits. Ultimately, I decided on Chili Spiced Cheesy Hasselback Potatoes
to pair with our grilled pork chops. I have seen different recipes for various hasselback potatoes and these sounded delicious. The potatoes are very easy to make and the flavor is great! My potatoes must have been a bit on the large side because I thought they could have used about 10 more minutes to get the super crispy exterior, but the pork chops were done and hot. Ron and I both enjoyed a different twist on a potatoes. I also love that there are tons of different variations you could create with a hasselback style potato! Thank you Heather for a great new recipe!
If you are interested please visit Jutta at Hungry Little Girl
and join the #surpriserecipeswap
4 good baking potatoes, thoroughly scrubbed
4 1/2 tsp olive oil (for rubbing the skin of each potato)
4 teaspoons cornstarch
4 teaspoons chili powder
1/2 tsp red pepper flakes to taste
1/2 tsp cumin
1/2 tsp garlic powder
1 1/2 tsp spicy seasoning salt
1/2 cup cheddar cheese, divided (1/8 cup per potato)
Sour Cream and Green Onions, to garnish
Pre-heat the oven to 400.
Use a sharp knife and slice each potato crosswise, making 1/4-inch apart slices, cutting down vertically. Do not cut completely through. You need to leave 1/4-inch of the bottom of the potato intact.
Rub the potatoes all over with olive oil and use your fingers to rub in between the slices, while doing your best not to break the potatoes. Mix together the cornstarch, chili powder, red pepper flakes, cumin, seasoning salt and garlic powder.
Drizzle just a little more olive oil over each potato so they’ll brown and crisp at the edges.
Place the potatoes on a baking sheet or baking dish. Bake for about 40 minutes.
Take the potatoes out of the oven, sprinkle them with the cheese, and then put them back in the oven for 3-5 more minutes, just long enough to melt the cheese.
Garnish with the green onion slices and sour cream.