Caprese Hasselback Potatoes


Is there truly a better salad than one that is stuffed between layers of crispy tater?

Prep Time:
20 mins
Cook Time:
50 mins
Additional Time:
5 mins
Total Time:
1 hrs 15 mins
4 servings


  • 4 large long russet potatoes, scrubbed and patted dry

  • cup extra-virgin olive oil, or more to taste

  • 1 teaspoon garlic powder

  • 1 teaspoon Italian seasoning

  • ¾ teaspoon red pepper flakes, or to taste

  • sea salt and freshly cracked black pepper to taste

  • 4 medium vine-ripened tomatoes, thinly sliced

  • 1 (8 ounce) container small fresh mozzarella balls (bocconcini), thinly sliced

  • ¼ cup fresh basil leaves, or to taste

  • 2 tablespoons balsamic glaze, or to taste

  • 2 tablespoons finely grated Grana Padano cheese


  1. Preheat the oven to 450 degrees F (230 degrees C).

  2. Set potatoes on a cutting board. Starting from one end, cut slices that are roughly 1/4-inch thick into each potato, stopping about 1/2-inch from the bottom to keep potato slices connected. Transfer prepared potatoes to a baking sheet.

  3. Stir together olive oil, garlic powder, Italian seasoning, and red pepper flakes in a small bowl. Brush olive oil mixture onto the potatoes using a basting brush, making sure to coat the outer sides and in between the slices. Season liberally with sea salt. Set aside remaining oil mixture.

  4. Bake potatoes in the preheated oven for 25 minutes. Remove from the oven and brush once again with remaining oil. By now the potatoes will have opened a bit, allowing for more oil to slip between the slices. Sprinkle a little more sea salt onto each potato, making sure to sprinkle salt in the slices.

  5. Return to the oven and bake until potatoes are cooked through, 25 to 30 more minutes. Remove from the oven and let cool for 5 minutes. Leave oven on.

  6. Leave a few potato slices unstuffed on both ends of each potato, starting somewhere about 1/4 of the way through the potato. Start by slipping a tomato slice in between your first 2 slices of potato, skip 2 slices, and stuff the next slice with mozzarella cheese and a fresh basil leaf. Skip 2 more, add a tomato slice, and continue alternating tomato and mozzarella cheese/basil leaf until you reach the other end of the potato. Continue until all potatoes have been stuffed. Season each potato with sea salt and cracked pepper.

  7. Return potatoes to the oven and bake until mozzarella has melted, about 5 minutes.

  8. Drizzle with balsamic glaze, sprinkle with grated Grana Padano cheese, and garnish with fresh basil.

Nutrition Facts (per serving)

667 Calories
32g Fat
77g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 667
% Daily Value *
Total Fat 32g 41%
Saturated Fat 11g 56%
Cholesterol 46mg 15%
Sodium 128mg 6%
Total Carbohydrate 77g 28%
Dietary Fiber 7g 24%
Total Sugars 6g
Protein 20g
Vitamin C 38mg 190%
Calcium 104mg 8%
Iron 4mg 21%
Potassium 1863mg 40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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