Sour Cream and Onion Hasselback Potatoes

Ingredients 

• 4 medium-sized russet potatoes

• 4 tablespoons melted butter

• 1/4 cup sour cream

• 1/4 cup chopped green onions (plus extra for garnish)

• 1/4 cup grated Parmesan cheese

• 2 cloves garlic, minced

• 1/2 cup sour cream

• 2 tablespoons finely chopped green onions

• 1 tablespoon finely chopped chives

• 1 teaspoon onion powder

• Salt and pepper to taste

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Directions

1.  Preheat your oven to 400°F 

2. Scrub the potatoes clean and pat them dry with paper towels. Place a potato between two chopsticks or wooden spoons. Make thin, parallel cuts along the length of the potato, about 1/8 inch apart, being careful not to slice all the way through. Repeat with the remaining potatoes.

3. Place the sliced potatoes on a baking sheet. Brush the melted butter over the potatoes, making sure to get it in between the slices. Sprinkle with minced garlic, chopped green onions, Parmesan cheese, salt, and pepper.

4. 4. Bake the potatoes in the preheated oven for 50-60 minutes, or until the edges are crispy and the centers are tender.

5. While the potatoes are baking, prepare the dipping sauce. In a small bowl, mix together the sour cream, chopped green onions, chives, onion powder, salt, and pepper. Adjust seasoning to taste.

6. Once the potatoes are done, remove them from the oven and let them cool for a few minutes. Garnish with additional chopped green onions if desired. Serve the potatoes with dipping sauce on the side.

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