Hasselback Potatoes anyone?

[Ketchn]

As the packing house venison stood there in it's cup waiting it's turn to be consumed in mass quantities defrosting in the frig ....
the new found recipe went underway .....
Hasselback style taters ....
they can be done with a variety of taters and we opted for regular ole Russets.
you slice them extra thin , less than 1/8 inch and almost all the way thru ...
400 on the oven and bake them hard , maybe an hour or so ....
you stuff what ya like in the folds and then bake them ....
we opted for a fresh basil stuffing, with a garlic, basil and butter for the basting on ours .....a pinch of salt too
now mind ya this , they are supposed to bake till the outside gets crispy and the inside is still soft .....
we never got to the crispy outside part for what I think is because of my heavy hands with the basting of the garlic butter infused with last years dried basil ...
BUT let me just say this ....
KABOOM it was as a side dish with our venison burgers .....
p.s. never done them before ....