Recipes and Cooking Hasselback Potatoes with Seasoned Breadcrumbs 3.9 (101) 5 Reviews Hasselback potatoes, with none of the actual hassle. They're easy, and oh-so-delicious. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 11, 2013 Print Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 55 mins Broil Time: 2 mins Total Time: 87 mins Servings: 8 Yield: 8 potatoes Jump to Nutrition Facts Ingredients 8 medium russet potatoes (6 to 8 ounces each) 5 tablespoon butter, melted 1 teaspoon salt 3 tablespoon seasoned fine dry bread crumbs 2 tablespoon grated Parmesan cheese 1 tablespoon snipped fresh chives 1 teaspoon snipped fresh thyme Directions Preheat oven to 375°F. Fill a large bowl with water. Place potatoes in water bowl. Gather two 1/2-inch-thick chopsticks or two 1/2-inch-thick wooden spoons; set aside. For potatoes, slice a thin slice, lengthwise from the bottom of each potato, so they can stand without rolling on the cutting board. Arrange chopsticks or wooden spoons lengthwise on opposite sides of one potato on the cutting board. Slice potato crosswise into 1/8-inch-thick slices, stopping the knife when it reaches the chopsticks or the wooden spoons to prevent slicing all the way through. Return sliced potato to water bowl. Repeat with remaining potatoes. Line a 15x10x1-inch baking pan with foil; grease foil. Drain potatoes well and pat dry. Arrange potatoes in the prepared baking pan. Brush evenly with 2 tablespoons of the melted butter and sprinkle with 1/2 teaspoon of the salt. Cover with foil. Bake for 45 minutes. Uncover. Bake for 10 to 15 minutes more or until tender. Remove from oven. Turn oven to broil. Preheat broiler. In a small bowl stir together bread crumbs, cheese, chives, thyme, and the remaining 1/2 teaspoon salt. Sprinkle potatoes evenly with crumb mixture. Slowly and carefully spoon on remaining 3 tablespoons melted butter, being sure to cover all of the crumb mixture. Broil potatoes 4 to 5 inches from the heat for 2 to 3 minutes or until topping is golden. Serve immediately. To Make Ahead: Prepare potatoes as directed through Step 2. Cover bowl and store in the refrigerator for up to 24 hours. Drain potatoes well. Print Nutrition Facts (per serving) 178 Calories 8g Fat 24g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 178 % Daily Value * Total Fat 8g 10% Saturated Fat 5g 25% Cholesterol 20mg 7% Sodium 418mg 18% Total Carbohydrate 24g 9% Total Sugars 1g Protein 4g Vitamin C 20.6mg 103% Calcium 37mg 3% Iron 1.2mg 7% Potassium 549mg 12% Folate, total 22.5mcg Vitamin B-12 0.1mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.