These hassleback potatoes are a great side dish to serve along side with grilled steak or chicken.
Start by slice 3/4 of the way through the potatoes, about 1/4” thick slices.
Put a small amount of butter in between each slice and drizzle olive oil over the potato skin. Sprinkle with some sea salt. Bake in a 400* oven for one hour.
Remove from oven after one hour and sprinkle shredded cheddar cheese on, making sure to get cheese down into every slice. Place back in oven until cheese melts.
I sprinkled these with some cooked bacon after the cheese melted.
Serve with sour cream or ranch dressing. You can also add chives or onions if you’d like.