prep 1:00 total 1:00
Wash the potatoes, peel if you like. Place each one on a spoon fitting the spud best in size – I used large serving spoon. With a very sharp knife, make incisions almost to the bottom of the potato but making sure the base is intact, about 2mm apart.
Isn’t it irresistible to call them Hasselhoff? Easier to make than it sounds, the only caveat is they take longer to cook than you’d have thought. Probably better to use smallish or medium sized potatoes – mine were quite large and started to scorch before they softened.
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