Ingredients and Weight:
- Russet potatoes (8): 2.4 lb (1.1 kg)
- Cherry tomatoes (1 pint): 12 oz (340 g)
- Fresh mozzarella (8 oz): 227 g
- Fresh basil leaves (1/2 cup): 15 g
- Garlic (2 cloves): 10 g
- Olive oil (1/4 cup): 60 ml
- Kosher salt (to taste)
- Black pepper (to taste)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 425°F (220°C).
- Wash the potatoes thoroughly and pat dry.
- Cut the potatoes in half lengthwise.
- Using a sharp knife, carefully make thin slices across the potatoes, stopping just before cutting all the way through.
- Cut the cherry tomatoes in half.
- Slice the fresh mozzarella.
- Arrange the potatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Insert the tomato halves and mozzarella slices into the slits in the potatoes.
- Bake for 45-60 minutes, or until tender and golden brown on the edges.
- Remove from the oven and sprinkle with fresh basil leaves.
Nutritional Information:
- Calories: 260 per serving
- Fat: 10 grams
- Carbohydrates: 36 grams
- Protein: 10 grams
Dish Characteristics:
- Crispy exterior and tender interior
- Flavorful combination of tomatoes, mozzarella, and basil
- Suitable for American taste
- Easy to customize with different toppings
User Comments:
- "These potatoes were a huge hit at my dinner party!"
- "I love the presentation and the taste was amazing."
- "A perfect side dish for any occasion."
- "I added some sliced pepperoni for extra flavor."
- "The leftovers were even better the next day."
Special Precautions and Tips:
- Be careful not to slice the potatoes all the way through when making the Hasselback cuts.
- Do not overcrowd the potatoes on the baking sheet, or they will not cook evenly.
- If you don't have cherry tomatoes, you can use regular tomatoes cut into wedges.
- Serve the potatoes hot or warm.
