Baked Potatoes:
Yukon Gold potatoes, scrubbed and dried
Olive oil
Salt
Pepper
Mojo Verde Sauce:
3 cloves garlic, minced
1 bunch fresh cilantro
1/2 tsp. ground cumin
3 tbsp. olive oil
1 tbsp. sherry vinegar
1/2 green bell pepper, chopped
Salt
Method
Baked Potatoes:
Preheat oven to 425 degrees F.
Slice slits in potatoes roughly 1/8 inch to 1/4 inch apart. Tip: Don't try to cut as close to the bottom as possible, you may end up cutting all the way through (like I did...twice). You can always cut the slits a little deeper as the potato begins to bake.
Brush potatoes with olive oil and season with salt and pepper.
Bake potatoes on a baking sheet or in a baking dish for 30 minutes.
Now that the potatoes have begun to fan out, brush them with olive oil, once again.
Bake for an additional 30 minutes.
Mojo Verde Sauce:
Place all ingredients in bowl of food processor and blend. Salt to taste.
YUM! i've seen these hasselback dudes a million times but have yet to try them. i might have to change that with the giant haul of sweet potatoes we just got! the mojo verde sounds awesome!
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