Hasselback Idaho Potatoes with Scallions

  1. Pre-heat oven to 450F
  2. Wash 4-6 medium to large Idaho Russet Baking Potatoes, allow skin to dry
  3. Cut bottoms of Idahos to make a flat spot so they can stand upright
  4. Slice Potatoes into ¼ inch slabs almost to bottom, like an accordion
  5. Thinly slice 3 Scallions (Green Onions)
  6. Stuff the white portions of Scallions between the fan-slices of Potatoes
  7. Place fanned-potatoes on a baking tray
  8. Melt 2-4 tbsp Butter, Brush melted butter on entire Potato, allowing fall between slices
  9. Season with ½ tsp coarse salt and cracked black pepper
  10. Bake for approximately 30 min. at 450F or until easily pierced with fork
  11. Serve top with sliced green portions of uncooked Scallions