Hasselback potatoes, also known as accordion potatoes, are a typical side dish of Swedish cuisine, and their name comes from a Stockholm restaurant, Hasselbacken, that first presented this dish.

My recipe deviates from the original as I remove the skin, which I don’t believe is a good idea to eat, considering the extensive use of pesticides in agriculture.

Additionally, in the original version, the potatoes are simply seasoned with herbs.

Instead, in this recipe, I’ve added slices of zucchini and fontina cheese between the cuts to make the dish super tasty. You can also add cooked ham when raw.

I assure you that your children will love them.

Difficulty: Easy
Cost: Affordable
Preparation time: 10 Minutes
Cooking methods: Oven
Cuisine: Italian

Ingredients for Preparing Hasselback Stuffed Potatoes

This dish is very affordable and the ingredients are very few:

4 potatoes
1 zucchini
1 oz fontina cheese
to taste herbs
to taste sweet paprika
to taste extra virgin olive oil

Tools for Preparing the Potatoes

You’ll need a knife to make the cuts on the potatoes. If you want, you can use two wooden sticks to avoid cutting the slice too deeply, an oil dispenser to season the potatoes, a baking tray to cook them, and a spatula to place them on the plate.