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Hasselback Potatoes with Fried Eggs
Servings
4 potatoes
Prep Time
20 minutes
Cook Time
1 hour 5 minutes
Featuring
Ingredients
- 4 russet potatoes, scrubbed clean
- ⅓ cup butter, melted
- 2 tbsp vegetable oil (NOT olive oil; its smoking point is too low)
- Salt and pepper, to taste
- ½-¾ lb. cheddar cheese, sliced
- 4 eggs
- Chopped fresh chives, for garnish
Directions
- Preheat your oven to 400°F (200°C).
- Make slices across the width of each potato without slicing all the way through. Leave about ¼-inch of unsliced potato at the bottom, ensuring even and similarly sized slices.
- Place the prepared potatoes in a casserole dish.
- Mix the melted butter and oil together. Use a brush to coat the potatoes with the butter-oil mixture, ensuring it gets between the slices. Continue brushing until all the mixture is used.
- Season the potatoes generously with salt and pepper.
- Roast the potatoes in the preheated oven for 1 hour. At the halfway mark, take the dish out of the oven and brush the potatoes a few times with the drippings from the casserole dish.
- After 1 hour, remove the potatoes from the oven.
- Cut the slices of cheddar cheese into 3 strips each. Carefully insert the cheese strips between the slices of each potato, trimming any excess cheese from the edges.
- Return the stuffed potatoes to the oven for an additional 5-10 minutes, or until the cheese has melted and become gooey.
- While the potatoes are finishing, cook the eggs in a pan according to your preference. For instance, sunny-side-up eggs with runny yolks work well.
- Once the potatoes are done, carefully remove them from the oven. Top each potato with a cooked egg and garnish with chopped chives, salt, and pepper.
- Your delicious stuffed cheese and egg potatoes are ready to be enjoyed!