Buffalo Hasselback Potatoes Recipe

Preheat the oven to 425 degrees F.

To slice the potatoes, make sure first that the potatoes are each laying nice and flat without wobbling. Cut off a thin slice on the bottom to even them out.

Take a sharp paring knife and begin to make vertical cuts along the potato, about 3mm apart, and cutting ¾ of the way down the potato nearly to the bottom.

Once done, brush the outsides of each potato liberally with the melted butter (or olive oil). Try to also gently open a few of the slits to get some butter down in there.

Sprinkle some salt and pepper all over the potatoes, and lay it out on an aluminum-foil-covered baking sheet.

Bake for about 60 to 70 minutes, removing it 2 to 3 times during baking to re-baste with the butter that will collect on the bottom of the baking sheet.

Bake until the centers of the potatoes are cooked, and the edges are slightly crispy and a little wilted around the edges. The potatoes will fan open a bit during cooking

While the potatoes are cooking, whisk together the hot sauce and an additional 1 tablespoon of melted butter to make the buffalo sauce.

Once the potatoes are cooked, remove and immediately sprinkle with shredded cheddar cheese. Then drizzle with the buffalo sauce as desired.

Garnish with the crumbled blue cheese and sliced green onions. Serve immediately.