It wouldn’t be right to start this list off any other way than with some delicious hasselback potatoes. Though you’ve probably had this recipe at some point in your life, it doesn’t hurt to brush up and make it again. In any event, this version also comes fully loaded with all the best toppings that you’re sure to love. Here’s how to do it:

6 potatoes
6 tablespoons of salted butter
1 clove of minced garlic
6 slices of thick bacon, chopped
8 ounces of sharp cheddar, sliced
1/2 cup of sour cream
4 green onions, chopped
1/4 cup of pickled jalapeños
1/2 cup of guacamole
1/2 cup of buffalo sauce
1/2 cup of blue cheese, crumbled

1. Preheat your oven to 400 degrees.
2. Begin by slicing the tops of your potatoes without cutting all the way through and put them on a baking sheet with foil.
3. Rub the insides with garlic and stuff each one with melted butter, seasoning the top with salt and pepper.
4. When they’re ready, bake the potatoes in the oven for about an hour.
5. In the meantime, cook your bacon until it’s crisp and drain on a paper towel.
6. Take the potatoes out and stuff slices of cheese in between each one of the slits.
7. Grate any leftover cheese on the potatoes and sprinkle bacon on top as well.
8. Put the potatoes back in the oven for five more minutes.
9. Put your toppings on and enjoy!

As it turns out, you can load your chicken up with ingredients just in the same way that you can do with the potatoes. Although you can do your own version of this, the recipe we’re doing today adds plenty of spinachy, creamy flavor to your standard chicken breast dinner. Here’s how you do it:

2 chicken breasts
1 cup of cooked spinach
1/2 cup of ricotta cheese
1/4 teaspoon of nutmeg
1/2 teaspoon of salt
1/2 teaspoon of pepper
3 tablespoons of grated parmesan
3 tablespoons of grated cheddar

1. Preheat your oven to 400 degrees.
2. Using a knife, slice the tops of your chicken breasts with slits 3/4 inches apart without cutting through.
3. Season your chicken with plenty of salt and pepper.
4. In another bowl, mix together your spinach and ricotta and add nutmeg.
5. Stuff the spinach mix into your chicken and sprinkle the top with grated parmesan and cheddar.
6. Put the chicken on a lined baking sheet and bake for 25 to 30 minutes.

If you were looking for an unusual and delicious fall-themed recipe, this hasselback squash dish just might do the trick. Although we don’t tend to use butternut squash all that often in our cooking, its flavors are rich and rewarding—especially when they’re prepared like this. Here’s how you make it:

1 large butternut squash
1 tablespoon of olive oil
salt
pepper
1 fresno chili, sliced
1/4 cup of maple syrup
3 tablespoons of unsalted butter
2 tablespoons of apple cider vinegar
6-8 dried bay leaves

1. Preheat your oven to 425 and put a rack in the top third position.
2. Cut your butternut squash in half lengthwise and scoop out the seeds. Peel the skin and white flesh off as well.
3. Rub the whole thing with oil and season it with salt and pepper.
4. Roast the butternut squash in a baking dish side by side for about 15 to 18 minutes.
5. In the meantime, combine your chili, maple syrup, butter and vinegar in a small pan and bring it to a simmer over medium-high heat. Take the chili out when the pan is hot enough.
6. Cook for six to eight minutes so that the sauce thickens before turning the heat down to low to keep the sauce warm.
7. When the squash is done, move it to a cutting board and slice across the rounded top without cutting through.
8. Put the squash back in a backing dish and tuck bay leaves between some of the slices, seasoning with salt and pepper.
9. Roast the squash again, basting it with the sauce every 10 minutes. Repeat the process for 45 to 60 minutes and serve with the chilis on top.

Of all the recipes on this list, this one surprised us the most. Although you might be hesitant to take a steak and add a hasselback preparation to it, the result is actually so delicious and unlike anything we’ve tried before. Fortunately, it couldn’t be simpler to make. Here’s how you do it:

2 tablespoons of oil
1 shallot
2 cloves of chopped garlic
2 cups of mushrooms, quartered
4 ounces of cream cheese, softened
2 egg yolks
1/4 cup of chopped chives
1 teaspoon of salt
1/4 teaspoon of pepper
1 sirloin steak
2 tablespoons of canola oil
1/4 cup of grated parmesan
2 teaspoons of salt
2 teaspoons of pepper

1. Begin by heating two tablespoons of oil in a pan on medium heat. Add your shallots and garlic, cooking them until they’re translucent.
2. Add mushrooms, pepper and salt and cook until they turn brown. Take the pan off the heat.
3. In a bowl, mix your mushrooms, cream cheese, yolks and chives. Stir everything up until it’s well-combined.
4. Preheat your oven to 400 degrees.
5. Season your steak with two teaspoons of salt and two of pepper on a cutting board before slicing slots into one side without cutting through.
6. Spoon your mushroom mix into the cuts in the steak.
7. Heat the rest of your oil in the pan on high and sear the steak for 30 seconds.
8. When it’s ready, bake the steak for 10 to 15 minutes or according to how done you like it and serve!

Although avocados are already plenty popular on their own, this new version will definitely change the way you look at them. Like all of these recipes, the method is straight-forward and combining everything is so easy. Just like the others, this one is just as delicious as well. Here’s how you do it:

2 avocados, halved, pitted and peeled
1 plum tomato, halved, seeded and sliced
1 tablespoon of avocado oil
1 tablespoon of lime juice
1/2 teaspoon of chili powder
1/4 teaspoon of salt
1/4 teaspoon of pepper
2 tablespoons of crumbled queso
2 tablespoon of chopped cilantro

1. Put your avocado halves cut-side down on a board and hasselback the top of each one.
2. Transfer the avocados to a serving platter and fill each one with a slice of tomato with the skin-side up.
3. Mix together your oil, lime juice, chili powder, salt and pepper in a little bowl.
4. Drizzle the oil over your avocados and top each one with cheese and cilantro!

Have you ever had a caprese salad? For those who don’t know, this delicious appetizer typically includes slices of tomato with fresh mozzarella, basil, olive oil and balsamic vinegar. As it turns out, you can also prepare all these same flavors by simply hasselbacking some tomatoes! Here’s how you do it:

4 tomatoes, cored
3 ounces of fresh mozzarella (16 pieces)
16 fresh basil leaves
1/4 teaspoon of salt
1/4 teaspoon of pepper
2 tablespoons of olive oil
1 tablespoon of balsamic

1. Put your tomatoes with the cored side down and make eight slices into each one.
2. Move the tomatoes over to a serving platter and alternate filling each slice with mozzarella and basil.
3. Sprinkle salt and pepper on top before drizzling oil and balsamic on as well.

Eggplant parmesan is a delicious vegetarian dish all on its own, but many people aren’t entirely sure how to prepare eggplant in general. If you’re one of these people, definitely give this new spin on eggplant parmesan a try—we’ll show you how to make it so it turns out perfectly every time. Here’s how you do it:

1 cup of marinara sauce
4 small eggplants
2 tablespoons of olive oil (plus two teaspoons)
4 ounces of fresh mozzarella (12 slices)
1/4 cup of pesto
1/2 cup of bread crumbs
2 tablespoons of grated parmesan
1 tablespoon of chopped basil

1. Preheat your oven to 375.
2. Next, spread your sauce in a broiler-safe baking dish.
3. Prepare your eggplants by making cuts along the top every quarter inch and transfer them to the baking dish.
4. Fan them open slightly and drizzle two tablespoons of oil over them. Fill each one alternately with mozzarella and pesto.
5. Cover the tray with foil and bake it for 45 to 55 minutes.
6. In the meantime, mix together your bread crumbs, parmesan and the leftover oil in a bowl.
7. Take the foil off and sprinkle the bread crumb mix onto the eggplants.
8. Turn the oven up to broil and put the eggplants in for two to four more minutes.
9. At the end, top with basil and enjoy!

Zucchini is another vegetable that we have some uses for but that we probably underuse. Beyond just a simple salad or sliced zucchini as a side, you can even make a hasselback version of these delicious vegetables. When it’s done, each one tastes so garlicky and creamy that you’ll want to make this dish again and again. Here’s how you do it:

1 tablespoon of olive oil
1 teaspoon of chopped oregano
1/4 teaspoon of garlic powder
1/4 teaspoon of salt
1/4 teaspoon of pepper
4 zucchini
1/3 cup of shaved parmesan

1. Start by preheating a grill to medium-high heat.
2. Mix together your oil, oregano, garlic powder, salt and pepper in a bowl.
3. Cut each zucchini along the top, hasselback-style, about every half-inch.
4. Fan the zucchini open and put a piece of parmesan in each slit, brushing the oil mix over the top.
5. Put the zucchini on a double layer of foil and grill it without turning for 16 to 18 minutes.

Like some of the other root vegetables on this list, carrots are also somewhat underrated. Though we may have baby carrots and dip as a snack or put some shreds on a salad, they can actually be very delicious all on their own when prepared correctly. As it turns out, this hasselback-style carrot dish exemplifies that perfectly. Here’s how you do it:

4 carrots, trimmed and sliced
2 cloves of garlic, sliced thinly
2 tablespoons of olive oil
1 teaspoon of paprika
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1/4 teaspoon of salt
1/4 teaspoon of pepper
2 tablespoons of chopped parsley
1 tablespoon of chopped olives

1. Preheat your oven to 400 degrees and spray down a square baking dish.
2. Do hasselback-style cuts in the top of your carrots approximately every quarter inch.
3. Fill the slits with slices of garlic before transferring the carrots over to the dish.
4. Drizzle them with a tablespoon of oil and bake for 25 to 35 minutes.
5. In the meantime, mix your remaining oil, lemon juice, cumin, paprika, salt, pepper and coriander in a bowl.
6. Move your carrots over to a serving plate and drizzle your oil mix over them. Top with parsley and olives and serve!

Though we’ve covered plenty of savory recipes that can use this technique, you can also apply them to fruits as well! As a case in point, this hasselback apple recipe is perfect for anyone who a deliciously sweet dessert that’s perfectly suited for fall. Here’s how you do it;

1 large apples, peeled, cored and halved
4 tablespoons of brown sugar
2 1/2 tablespoons of butter, melted
3/4 teaspoon of cinnamon
2 tablespoons of rolled oats
1 teaspoon of flour
1/4 teaspoon of salt
1 1/2 cups of low-fat vanilla ice cream

1.Preheat your oven to 400 degrees.
2. Start at the edges and slice into your apple across the top every 1/8th inch.
3. Put the apples cut-side down in a square baking dish, sprayed with cooking spray or greased.
4. Mix together a tablespoon of sugar, a tablespoon of butter and half a teaspoon of cinnamon; brush that mix over each apple.
5. When you’re ready, cover the pan with foil and bake it at 400 degrees for 20 minutes.
6. Take the foil off and bake for another 10 minutes after that.
7. Let the apples cool for 10 minutes while mixing together the leftover butter, sugar and cinnamon along with your oats, flour and salt.
8. Fan open your apples carefully and pour the oat mix into each one.
9. Bake the apples again for 10 more minutes.
10. At the end, turn the broiler on high and broil for two minutes to finish them off! Serve with ice cream.