Three Cheese Hasselback Potatoes

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The Only Things I Changed Were Salt,Used Less & Rinsed The Sliced Open Potatoes Of Excess Starch. Fabulous Recipe From Chef Robert. Thank You!

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Love this recipe.... I added minced garlic to the butter and parsley. Amazing new side dish...My store didn't have double Gloucester cheese, so I used a Wisconsin cheddar...

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Everything looked great when I saw this recipe and saw the program showing it. I looked at the reviews, but am always of the opinon that I will make it as the chef presented it and then make my own judgments. As others have said, the cooktime is understated. The combination of the three cheeses and butter is wonderful. Had a little trouble finding the double Gloucster cheese, but it was worth finding. The only recommendation that I can offer is this: bake a potato, cut it as Robert says, put in butter etc. spread in each slice, and then put the cheese in each slice and then a lot on the top. (I did it without peeling the potatoes, I like the nutty flavor of the skin This is a recipe that is nice, not wonderful, but nice. Rick

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I saw this on the episode of "Best thing I ever made." The 2 tsp of salt would have been too much. I used 1.5 tsp and it was still a lot. I think it may have been the cheeses I used and the butter. I sent my husband to the store and he bought havarti and couldn't find cheese with chives in it. We had sharp cheddar already so I just used the sharp cheddar with the havarti. I used fresh chives as well. I used a little more butter than 1/3 cup because I didn't have as much as Robert Irvine did in the episode to be able to scoop it up and pour it over the potatoes. I also found that cooking them for 1 hour before adding the cheese was a better choice. What everyone says is correct, the temp should be 425.

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Good, but I was expecting better. Maybe I didn't season them enough.

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I made these last night. They were very good, but I think my potatoes were too small. I also did them in a neighbor's oven, which is old, so the temp may have been off. They didn't open up like they did for Robert. Maybe I didn't cut deep enough, or it might have been the other mentioned factors. The flavors were great though, and the cheese that baked onto the pan was a nice "by product", I sprayed the bottom with spray coating first, so that nice crunchy stuff came right up in little pieces. Next time, I will use bigger potatoes and my oven and slice a bit further. I will do them again!

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Terrible!!!!!

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Very good.
I added shallots minced garlic and smoked paprika while melting the butter and olive oil.
I also cooked at 425 for 1 hr before adding the cheese. Fanning the potatoes before putting them into the citrus water helps them fan better later cause it helps wash away some of the starch.

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Having a lazy Sunday a.m. watching Food Network when we saw Robert making these potatoes on the "Say Cheese" episode. Knowing we had all the ingredients in the house, I made 2 for breakfast!!! This recipe is so worth the calories any time of day or night !!!

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My husband made them, they tasted awesome!