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Sliced Baked Potato (Hasselback) With Rosemary And Gruyere

Caroline Phelps
  • 70 minutes
  • Serves 2

INGREDIENTS

1 tbsp

Chives

2

Potatoes, large

1 tsp

Rosemary

1

Rock salt and freshly ground pepper

2 tbsp

Olive oil, extra virgin

4 oz

Gruyere cheese