I’m back from Chicago and safety planted in the land of sweet tea and biscuits. I flew up to the windy city last Thursday for a fantastic food blogger conference, “BlogHer Food”.
I spent 4 days strolling the streets with my friends Crystal and Jessica as we played tourist, checked out some hot Chicago restaurants and shopped at some ridiculously expensive stores….ok, I just window shopped but that’s not the point. Ok….really it was only 2.5 days. I walked all around Chicago on Thursday, Friday and half of Saturday because somewhere around lunch on Saturday I almost passed out in the middle of downtown and the rest of the day is mostly a blur.
I do know that I missed the BlogHer Food closing party that’s hosted by Elise (Simply Recipes), Jaden (Steamy Kitchen) and The Pioneer Woman – Ree Drummond. However I did manage to drag myself down to the conference Saturday evening to listen to Sarah Michelle Gellar talk for a bit before I pulled myself back up to my room.
The traveling back home on Sunday was a nightmare BUT other than that I had a pretty good time. I mean all of the parts of the trip before I got ill were great. This was my first trip to Chicago and I know that I didn’t get to experience everything that huge city had to offer. Perhaps I’ll have to make another trip up north soon. However, my husband, Thomas, says that I got sick because I’m not meant to be above the Mason-Dixon line. haha. I mean I did like Chicago but I just don’t know if I’m made for huge cities like that.
I’ve always said that I’d love to live in a big city but after a few days in Chicago I’m thinking that Raleigh and Wilmington, NC might want to be as big as I go. hahaha I loved that there was so much to do and that you could literally walk everywhere but I missed the trees and the grass. Plus with all of those tall buildings I kind of felt trapped. There were also way, WAY too many people for me.
Also there isn’t any sweet tea in Chicago, I clearly couldn’t stay there for too long.
But let’s move onto the recipe for today…
What do I love with my sweet tea? Carbs. Ok, potatoes. Whatever.
These Broccoli and Cheese Hasselback Potatoes are the perfect combination of crispy potato wedges and a fluffy baked potato.
I carefully sliced the potatoes without going all the way to the bottom, sprayed (or brushed) them with a bit of olive oil, stuffed them with pats of butter, seasoned them with garlic powder and seasoning salt and then popped them into the oven to bake for a bit.
Make sure that you set them on a baking sheet to bake because the butter is going to melt down. Once they’ve baked I brushed some of that melted butter onto the potatoes.
Afterwards I stuffed the slices in the potatoes with steamed broccoli and shredded cheese before I popped them back into the oven to melt. I mean really, what’s better than broccoli and cheese (and butter). Oh and garlic! Since I seasoned the potatoes with a bit of garlic powder along with the seasoning salt before I baked them they turned out extra good….. I mean, they’re so good, y’all!
Serve with a touch of sour cream if you’re into that sorta thing. 😉
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Broccoli and Cheese Hasselback Potatoes1/2 stick butter, cut into pieces
1 teaspoon of seasoning salt
1 teaspoon of garlic powder
Olive Oil
2 cups shredded cheese (I used a mix of cheddar and colby jack)
2 cups steamed broccoli florets
Sour Cream (Optional Topping)
DirectionsPreheat oven to 450F.
Carefully cut potatoes into slices but DO NOT go all the way to the bottom.
Lightly brush the potatoes with olive oil. Sprinkle with seasoning salt and garlic powder.
Stuff slices of butter in between each potato slice.
Lay the potatoes on a rimmed baking sheet.
Bake for 30 minutes.
Remove the potatoes from the oven and brush them with some of the melted butter.
Stuff the slices of potatoes with the steamed broccoli and shredded cheese. Place the potatoes under the broiler for 1-2 minutes or until the cheese is melted.
Serve hot.
Need more Carbs in your life? Check out these awesome potato recipes below!
- Broccoli and Cheese Hasselback Potatoes by Big Bear’s Wife
- Spiced Sweet Potato Skewers by Home Cooking Memories
- Roasted Rosemary Potatoes by Cooking on the Front Burner
- Garlic Parmesan Parslied Potato Stacks by Love Bakes Good Cakes
- Green Chile Scalloped Potatoes by Thyme for Cocktails
- Two-Tone Scalloped Potatoes by Bread Booze Bacon
- Copycat Cracker Barrel Hashbrown Casserole by A Night Owl
- Loaded Tater Tot Bake by Pink Cake Plate
- Bacon Cheddar Scalloped Potatoes by I Love My Disorganized Life
- Sweet Potato Casserole by See Vanessa Craft
- Loaded Slow Cooker Potatoes by Around My Family Table
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That sucks that you got sick!!! I hope to go next year so maybe we can meet 🙂 Love these hasselback potatoes!
Bravo Bravo