Black Pepper BellaVitano Cheese & Garlic Hasselback Potatoes

Black Pepper BellaVitano Cheese & Garlic Hasselback Potatoes

Bianca Trejo

Bianca Trejo

April 10th, 2019

Black Pepper BellaVitano Cheese & Garlic Hasselback Potatoes

Yields 2 potatoes
1 hour 15 minutes
20 minutes

These potatoes are a great delicious, simple side dish. Feel free to experiment using different cheeses each time you make these in order to explore different flavor combinations. The possibilities are endless!

2 large russet potatoes
3 garlic cloves, minced
2 tablespoon flat-leaf parsley, finely chopped
2 tablespoons olive oil
2 tablespoons unsalted butter, melted
3 ounces bellavitano black pepper cheese, cut in thin slices
salt and pepper to taste


  1. Preheat oven to 425 F. Line a 9 x 13 inch baking sheet pan with parchment paper and set aside.

  2. Using a sharp knife, slice potatoes into 1/8th inch thick slices. Make sure not to cut all the way through the potato, leaving ½ inch of the bottom of it as a base.

  3. Brush potatoes with some of the olive oil, salt and pepper. Bake for 25 minutes.

  4. Meanwhile, melt the butter. Using a chef’s knife, mince three garlic cloves and add to the melted butter.

  5. Remove the leaves from the parsley stems. Finely chop leaves and set aside to garnish the potatoes once they are fully baked.

  6. Cut the BellaVitano black pepper cheese into thin slices.

  7. Take potatoes have baked for 25 minutes, remove from oven and brush garlic and butter mixture all around potatoes. Carefully open each slit and try and get as much of the mixture between each one. Bake for another 25 minutes.

  8. Remove potatoes from oven and stuff some of the slits with slices of cheese. Bake for another 15 minutes and garnish with fresh chopped parsley.

  9. Enjoy as a side dish as part of a meal.

0 comment(s)

Write a comment
This Recipe's Helpers