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Hasselback Potatoes
with Pan fried Rib Eye
Shrimp saute
and Fried Asparagus
Pan fried Rib Eye RECIPE
click HERE
Fried Asparagus RECIPE
click HERE
Use only LARGE YUKON GOLD POTATOES
Russet potatoes do NOT work well with
this recipe

INGREDIENTS:
1 medium to large Yukon Gold Potato , the
larger the better
2 tablespoons butter, melted
2 pinches salt and pepper
6 slices CHEESE CUT to fit inserts
2 slices bacon cooked very crispy, OPTIONAL
2 tablespoons sour cream, OPTIONAL
1 tablespoon green onion sliced. OPTIONAL

NOTE: Use brick cheese, and slice about 1/4
inch thick

DIRECTIONS:
1. Preheat oven to 425°F.
2. Lay 2 chopsticks about 2-3 inches apart on a
cutting board.
3. Place a potato lengthwise between the
chopsticks, making sure the potato touches the
cutting board.
4. Make 1/4-inch slices across the potato,
making sure you do not cut through the bottom
of it. The chopsticks will
help serve as a bumper of sorts to prevent this
from happening.
5. Transfer the potato to a baking sheet lined
with parchment paper, then brush the butter
evenly on both of the
potatoes.
6. Sprinkle a bit of salt and pepper on top of the
potatoes, then bake for about 30 minutes until
the slices of each
potato have started to separate and crisp up.
To have a better separation between the slices,
pull the slices apart
before they are baked.
7. Remove the potatoes and lower the oven
heat to 350°F.
8. Place a square of cheddar cheese in
between the slits in the potatoes, then return to
the oven and bake for about 10
minutes, until the cheese is melted and starting
to bubble.
9. Garnish each potato with a dollop of sour
cream, bacon and green onions.
10. Serve!
Sauteed Shrimp RECIPE
click HERE
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