I have read that it’s easier not to cut through the potatoes if you place them on the bowl of a large wooden spoon. The rim of the spoon keeps the knife from cutting all the way through.
CHEESY HASSELBACK NEW POTATOES
Slice into each of 12 new potatoes at 1/8 inch intervals, cutting to but not through the bottom side. Arrange, cut sides up, on a greased baking pan. Brush with 2 tablespoons butter. Cover with foil; bake at 400 degrees F 45 minutes. In a small bowl microwave a 5.2 oz package of semisoft cheese with garlic and herbs (such as Boursin) on 50 percent power for 20 seconds. Place in a plastic bag; snip one corner. Combine 2 tablespoons bread crumbs, 2 tablespoons Parmesan cheese, 1 tablespoon melted butter and 1 teaspoon chopped rosemary. Uncover potatoes, cool slightly. Using a butter knife, pry open layers of potato, pipe cheese between. Sprinkle with bread crumb mixture. Bake 10 to 15 minutes more until browned. Sprinkle with lemon zest before serving.