Loaded Hasselback Potatoes

Ingredients

1 kg Russet, Idaho or Yukon Gold potatoes (5-7 medium ones)5 tbsp butter or olive oil3 cloves garlic (finely minced)1 tsp salt (to taste)1/2 tsp ground black pepper (to taste)1/4 tsp chilli flakes1/4 tsp dried thyme or rosemary2 cups sliced cheese of choice (mozzarella, cheddar, etc)

Steps

Preheat oven to 200 deg C.Melt butter (if not using olive oil), add garlic, salt, black pepper, chilli flakes & dried thyme (or rosemary), mix well to combine & set aside.Scrub potatoes clean & pat dry.Place a pair of wooden chopsticks parallel on a clean work surface, place potato in between chopsticks (use chopsticks to prevent potato from rolling away & help guide the cutting process)Use a sharp knife to cut through top of potato & create 1/2 cm slits (chopsticks will prevent you from cutting all the way down)Repeat with remaining potatoes & transfer to a lined baking sheet.Brush potatoes with melted butter mixture, place slices of cheese in between the slits then brush again with melted butter mixture.Bake for 30-45 mins until potato has crispen at the edges, cheese has fully melted & potatoes are cooked through.Remove from oven & set aside.

Toppings

5 tbsp yoghurt1 tsp garlic powder1/2 tsp saltscallions (chopped)sundried tomatoes (rehydrated in hot water & finely chopped)

Steps

Combine yoghurt with garlic powder & salt, mix well & spoon on top of baked potatoes.Sprinkle with chopped sundried tomatoes & scallions (or bacon bits for non vegetarian version) & serve warm.