Grilled Hasselback Potatoes

Grilled Hasselback Potatoes
Serves 4
Prep Time: 20 mins.
Total Time: 1 hr. 15 mins.


  • 4 medium russet baking potatoes, washed
  • 1/4 cup butter, melted
  • 2 teaspoons finely chopped fresh garlic
  • 8 (3/4-ounce) slices cheese each cut into 6 pieces
  • 2 tablespoons finely chopped fresh chives
  • Kosher salt, if desired
  • Fresh ground pepper, if desired


  1. Heat one side of gas grill to high or charcoal grill until coals are ash white. Place coals to one side in charcoal grill.
  2. Slice thin piece off bottom of each potato. Cut each potato into 12 slices, cutting almost to bottom. (Do not cut all the way through, a chopstick placed on both sides of the potato will aid in consistent cuts and not cutting all the way through.)
  3. Place potatoes onto plate; microwave 5 minutes. Rotate potatoes; microwave 5 minutes.
  4. Place each potato onto center of 14x12-inch piece heavy-duty aluminum foil.
  5. Combine melted butter and garlic in bowl; brush evenly over potatoes and into slices.
  6. Bring up sides of foil, forming pouch to enclose potato. Seal well. Place onto grill opposite heat. Grill 30-40 minutes or until tender.
  7. Remove from grill. Carefully open foil; place 1-piece cheese into each potato slice. Reseal; continue grilling 4-6 minutes or until cheese is melted.
  8. Sprinkle each potato with 1 1/2 teaspoons chives before serving. Season with salt and pepper, if desired.


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