HASSELBACK POTATOES WITH SALSA

  

October 9, 2017

HASSELBACK POTATOES WITH SALSA 5 0 5 0

Change up your party routine by cooking up these single serving Roasted Hasselback Potatoes with Salsa, Black Beans and Cheese that are bursting with flavor. Recipe developed by Billy Parisi.

  • Prep: 20 mins
  • 20 mins

    20 mins

  • Yields: 12

Ingredients

5 pounds baking potatoes, cleaned

2 tablespoons olive oil

1/2 tablespoon kosher salt

1/2 teaspoon ground black pepper

1 cup shredded Colby & Monterey Jack cheese

12 tablespoons Frontera® Mild Salsa (Mexicana Mild or Roasted Tomato)

1/2 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed, and heated

3 tablespoons sliced green onions

Directions

1Preheat the oven to 400°F.

2Place 1 potato in between 2 wooden spoons and thinly slice the potato until the knife touches the wooden spoons leaving a ¼" to ½" inch at the bottom of the potato. Be sure to not slice through the potato.

3Rub the potatoes on all sides with the olive oil, salt and pepper; place the potatoes on a baking sheet lined with parchment paper.

4Bake the potatoes for 50 to 55 minutes or until they are browned on top and soft in the center.

5Remove the potatoes from the oven and evenly sprinkle the cheese over top of each potato. Return the potatoes to the oven and bake for 5 more minutes or until the cheese is melted and lightly browned.

6Add the salsa, beans, and sliced green onions to the top of the potatoes once they are done cooking. Serve hot.

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