Hassleback Potatoes.

 I like to make these with steak, but they are great with any meat.  I brined my potatoes in salt water for a few hours before cutting them.  This is not necessary.  I just find it makes fluffier potatoes.  

HASSLEBACK POTATOES

(serves 4)

Ingredients 

*4 medium russet potatoes

*4 tablespoons butter, melted

*4 tablespoons extra-virgin olive oil

*4 garlic cloves, minced fine

*1/3 cup finely chopped fresh parsley

*1 teaspoon salt

*1/2 teaspoon ground black pepper

Sour Cream Sauce

*1/3 cup finely chopped chives

*1/2 cup sour cream

*1/4 cup cream cheese

*1/4 teaspoon ground black pepper

Directions:

~Preheat oven to 450 degrees.

~Stir butter, olive oil, minced garlic, chives,  salt, and pepper in a small bowl.

~Place a potato between 2 chopsticks (this helps to prevent cutting potato all the way through).

~Slice potato in thin slices, leaving about a quarter inch not cut at the bottom.

~Place potatoes on a baking sheet and brush about half of  the butter-olive oil mixture over potatoes, making sure it goes into the slits of the potatoes too.

~Bake for 30 minutes.

~Remove from oven and brush remaining butter-olive oil mixture over potatoes once again.

~Bake another 30 minutes or until potatoes are done and crispy.

~In a small bowl, whisk sour cream, cream cheese,  chives, and pepper until smooth.

~Drizzle over potatoes and serve.

Variations:

`add cheese melted cheese to it, when you remove from oven.

~add bacon crumbles after you drizzled the cream sauce over it.