Buffalo Hassleback Potatoes


4 baking potatoes, well-scrubbed

4 Tbsp. melted butter or olive oil

sea salt and freshly-cracked pepper

4 Tablespoons Dunn Right Buffalo Sauce

1 cup shredded cheddar cheese

1/2 cup crumbled blue cheese

1/2 cup thinly-sliced green onions


Preheat oven to 425 degrees.
To slice your potatoes, make sure first that they are each laying nice and flat without wobbling. You may need to cut off a thin slice on the bottom to even them out. Then take a sharp paring knife and begin to make vertical cuts along the potato, about 3 mm apart, and cutting 3/4 of the way down the potato (nearly to the bottom). Try to keep the cuts fairly even, but if you accidentally cut off a slice, it’s not the end of the world! Just squeeze the pieces back together.

Once you have cut the potatoes, 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. Then sprinkle some salt and pepper all over the potatoes, and lay them out on an aluminum-foil-covered baking sheet. Bake for about 60-70 minutes, removing 2-3 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.

Once the potatoes are cooked remove them and immediately sprinkle with shredded cheddar cheese. Then drizzle with the buffalo sauce as much as you would like. Garnish with the crumbled blue cheese and sliced green onions.
Serve immediately.

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