Great looking plate CB, one question, what is a hassleback potatoe?
Thank you. "Hassleback" is a pretty simple preparation technique that results in a flavorful baked potato. There are most likely a couple dozen or more "best ways" to do this - we simply brush off the exterior of russet potato and slice it every 1/8 inch or so to about 3/4 of the way from top-to-bottom. This kinda-sorta results in an accordion looking tater. You can roast it like that, you can oil and season it, you can smoosh butter or oil between the slices and you can add herbs, bacon, etc. I suspect that you will have not trouble getting creative. Roast open or wrapped at about 400°F for about an hour or until fork tender. I know that some of the other members have roasted potatoes in their cookers and pretty sure some have produced tasty results in their Big Easy cookers. It's not a whole lot different, mostly kind of a presentation thing, the inside does get a little crisper on the edges but there is also some drying out to overcome with butter and/or sour cream and/or olive oil.
