Rainbow Hasselback Potatoes | Cupcake Project

Taste the Rainbow Potato

Rainbow Potatoes

 

Hasselback potatoes (named after the restaurant at the Hasselbacken Hotel in Stockholm, Sweden) are a showstopping cross between thick-cut fries and loaded baked potatoes.  They have the same appeal as pull-apart bread – ripping off pieces is irresistible!  Each piping hot potato piece is crispy on the outside and soft on the inside.

In honor of  St. Patrick’s Day, I made rainbow Hasselback potatoes, filling each potato gap with a colored veggie or cheese.  My family and I had a blast searching the grocery store to find just the right ingredients for each color.  Here’s what we came up with:

Rainbow Potatoes

  • Red: Diced tomato
  • Orange: Diced orange peppers
  • Yellow: Cheddar cheese (We think of cheddar cheese as orange, but if you look at the image above, you’ll see that the cheddar is very yellow when compared to the orange peppers.)
  • Green: Sliced green onions
  • Blue:  Blue cheese (Natural blue foods are hard to come by.  Sure, blue cheese doesn’t look all that blue, but I had to compromise and blue cheese with potato is a winning combination.)
  • Purple:  Red onion (This is another funny one.  Red onions are really purple.)

Although Hasselback potatoes look super fancy, they are not all that hard to prepare.

Rainbow Potatoes

 

First, cut a small slice off of the potato so that it can lay flat.  Then, it’s time for the slicing.  Here’s the secret:

Disposable Chopstick 100 Pairs in Bags

The secret is cheap chopsticks!  Don't use nice ones because you are going to scratch them up.

View on Amazon.com

Rainbow Potatoes

 

Line the chopsticks up like railroad tracks around the potato.  Then, start making high cuts down until you hit the chopsticks.  The chopsticks will keep you from cutting all the way through the potato.  Neat, huh?

Rainbow Potatoes

 

Put tiny pats of butter between each potato slice, drizzle with oil, sprinkle with kosher salt, and bake.  I never said this was going to be healthy.

Then, you have two choices.  You can bake for a full hour and add the rainbow fun after the potato is all done.  The potato will still be hot enough to melt the cheeses, but the peppers, tomatoes, and onions will be raw.

Rainbow Potatoes

 

Or, you can remove the potatoes after 45 minutes, add the fillings, and bake with the fillings for the last fifteen minutes.  I think this is the tastier option, but keep in mind that if you do this, the colors will be more muted and the fillings will sink a bit into the potato during cooking:

Rainbow Potatoes

 

You can’t go wrong either way.  You can even create your own fillings.  How about avocado for green or prosciutto for red?

Rainbow Potato

Yield: 1 potato

Rainbow Potato

Ingredients

  • 1 small Russet potato, washed and dried
  • 1/2 tablespoon butter (frozen butter works best but it's not required)
  • 2 teaspoons olive oil
  • 1/2 teaspoon kosher salt
  • 2 tablespoons finely diced tomatoes
  • 2 tablespoons finely diced orange peppers
  • 2 tablespoons shredded cheddar cheese
  • 2 tablespoons finely sliced green onions
  • 2 tablespoons blue cheese crumbles
  • 2 tablespoons chopped red onion

Instructions

  1. Preheat oven to 400 F.
  2. Cut a small slice off of the long side of the potato so it can lay flat.
  3. Line up two cheap chopsticks like railroad tracks on either side of the potato.
  4. Make about 10 slices into the potato. For each slice, cut into the potato until the knife hits the chopsticks.
  5. Cut the butter into really thin slices (as thin as you can). Place a slice in each potato slot.
  6. Place potato on a baking sheet, drizzle with olive oil, and sprinkle with salt.
  7. Either bake for 45 minutes, fill each slot with prepared fillings in color order, and bake for another 15 minutes OR bake for one hour and then fill each slot with prepared fillings in color order. The second method will look more vibrant, however the the vegetables won't be cooked. You could also do a combination of the two methods by adding the fillings after 45 minutes, and then adding additional fillings after the full hour.
  8. Let the potato rest for five minutes (it continues to cook internally) and EAT!
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9 Responses to Taste the Rainbow Potato

  1. Baby June March 6, 2014 at 6:29 pm #

    Wow! I’ve never seen this before, but it certainly looks delicious! I wonder if I could adapt it for sweet potatoes…hmmm… :)

    • Stef March 6, 2014 at 6:32 pm #

      You definitely can!

  2. Monica @ TheYummyLife March 6, 2014 at 7:11 pm #

    Love the chopstick trick. Very clever!

    • Stef March 15, 2014 at 12:06 pm #

      Thanks! It worked really well!

  3. Nancy Pollack March 7, 2014 at 8:45 am #

    Perfect dinner for a single person. Just have to find a substitute for the yellow pepper. Thinking of all manner of variations; mushrooms, spinach, carrots, broccoli, etc. Thanks for a great idea.

  4. Niki March 7, 2014 at 10:05 am #

    Another method to avoid cutting all the way through the potatoes is to sit them in the bowl of a spoon. It works the same way the as the chopsticks, but if you use a metal spoon you should avoid causing any damage to the spoon (unlike the chopsticks, which may get cut by the knife).

    • Stef March 15, 2014 at 12:05 pm #

      Thanks for the tip!

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