Three Cheese Hasselback Potatoes

Baked potatoes are fantastic but sometimes, I dunno, I crave something potato-y with a little more bling to it. Well I have the ticket right here, it's adapted from a Robert Irvine recipe and it's way too easy for you not to try!

3- 4 medium size baking potatoes
1 lemon juiced
1/3 cup butter, melted
1 tablespoons fresh Italian parsley, chopped
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1/3 cup grated Fontina cheese
1/3 cup grated Gruyere cheese
1/3 cup grated Parmesan cheese

Pre-heat the oven to 400 degrees F.  Line a baking sheet with foil and spray with non-stick cooking spray.

Fill a large bowl a little more than halfway with cold tap water and stir in the lemon juice.  Place the peeled potatoes in the lemon-water.  This prevent the potatoes from oxidizing in the oven and turn a beautiful golden brown while baking.  While the potatoes are "tubbing" (allow them to stay in the water for about 5 minutes), blend together the melted butter, parsley, salt and pepper in a medium bowl.

Remove the potatoes from the water and pat them dry with a paper towel.  Slice the potatoes about 1/4-inch apart and about 3/4's of the way through the potato to create s series of uniform slices but still joined together at the bottom.

Now the fun part!  Dunk the potatoes in the butter mixture, making sure the slits are soaking up the butter too!  Place the potatoes on the prepared baking sheet and bake for 20 minutes.

After 20 minutes, remove the potatoes from the oven and drizzle the remaining butter over them. Now generously sprinkle the grated cheeses on top of the potatoes and bake an additional 15 minutes.  Just a heads up here, you're kitchen is going to smell amazing and you will get impatient, but these are so worth the wait!

Once the cheese is melted, remove the potatoes from the oven and serve.

Tell me how much these were worth the wait.

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