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Hasselback baked potatoes are filled with tons of caramelized onions and topped off with Swiss cheese for one knock-out easy dinner side!
Ingredients
- 3 medium russet potatoes
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 medium Vidalia onions thinly sliced
- 2 cloves garlic minced
- 2 tablespoons red wine
- 1/4 cup beef broth
- 1 tablespoon minced fresh parsley
- Salt and pepper to taste
- 3/4 cup shredded swiss cheese
Instructions
- Preheat oven to 400F. Use a sharp knife to cut potatoes into thin slices 3/4 of the way down the potatoes into a hasselback shape. Drizzle potatoes with olive oil and season with salt and pepper to taste. Roast potatoes at 400F 35-40 minutes or until potatoes are very tender. Remove from oven and keep warm.
- In a medium skillet over medium-high heat, melt butter. Add onions and garlic to pan and saute, stirring occasionally until onions are a deep brown caramelized color. Reduce heat to medium and add red wine, beef broth, parsley, and salt and pepper to taste. Cook onions over medium heat until most of the liquid is evaporated.
- Remove onions from heat and use a spoon to fill the insides of the hasselback potatoes with caramelized onions. Sprinkle swiss cheese over top.
- Bake hasselback potatoes at 400F an additional 10 minutes until cheese is melted. Serve hot and enjoy!
