Baked Hasselback-style stuffed potatoes with ham
This recipe captures the delicious combination of flavors in baked Hasselback potatoes with ham, a perfect balance of crispy and soft in every bite. Enjoy!
Ingredients
- 4 Selma Farms® Russet Potatoes
- 8 slices of serrano ham, thinly sliced
- 1 teaspoon of extra virgin olive oil
- 1 teaspoon of oregano, 1 teaspoon of thyme and 1 teaspoon of rosemary
- 1 teaspoon unsalted butter
Preparation
- Wash the potatoes with the skin on, it is important not to remove it, dry with kitchen paper and set aside.
- Make thin vertical cuts to the potato without going all the way down, the potato should have the appearance of an accordion without breaking to be able to serve it whole.
- Mix the herbs and add virgin olive oil.
- Open the potato slices with your fingers and place some of the herb mixture between them.
- Cut the slices of Serrano ham into small pieces and place between each cut hole, taking care that it goes all the way down but without breaking the potato.
- Bake in a preheated oven at 180º for about 50 minutes.
