Hasselback Potatoes

Ingredient ULF # Portion
Hormel Fully Cooked Smoked Pulled Beef Brisket 553527 as needed
Grassland Butter 214676 8 Tbsp., softened
Santa Lucia 75% canola /25% Extra Virgin Olive Oil Blend 267741 1/2 cup
ProAct Green Onions 138884 1/3 cup, finely chopped
Diamond Crystal Kosher Salt 308709 to taste
Baron Spices Ground Black Pepper 280898 to taste
Kitchen Kleen Russet Potatoes 141800 6 ea., scrubbed
Prairie Farms Sour Cream 152297 1/4 cup
ProAct Parsley 129388 1/3 cup, finely chopped

Preheat the oven to 450 degrees F. Stir together the butter, olive oil, chives and some salt and pepper in a small bowl.

Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.

Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes.

Warm Pit-Smoked Pulled Beef Brisket as directed. Top baked potatoes with brisket, drizzle with sour cream and garnish with parsley.