Bacon Cheddar Hasselback Potatoes

CLICK HERE FOR PRINTABLE RECIPE

The fantastic Hasselback Potato was all the rage last year, but needless to say...  I am not real trendy.  Shocking, I know!  Seriously though, I am more of a classic girl.  I am not what you call hip.  But, I am really good with that.  The trends come and go, classics...  We are here to stay.  So, what does this have to do with our lovely potato you ask?

As I was saying, I am not trendy.  I kind of march to the beat of my own drummer.  So Hassel-who potatoes?  Exactly! Then, last month I needed the perfect side to go with my Bacon Bourbon Barbecue Chicken Kabobs; a potato that I could stuff with mounds of butter, cheese and bacon.  Although I am very fond of the Italian Potato Skins I made last year, and yes they would be an appropriate carrying vessel, I have made a lot of potato skins.  I wanted something different.  I immediately remembered those accordion-like potatoes I saw everywhere last year.   

Hasselback potatoes would be perfect for cheese and bacon stuffing.  They cook up so perfectly and open up as they cook, so you can fill those potato slices with tons of ooey gooey cheese and crisp smoky bacon, so much deliciousness you will have to pinch yourself to make sure you are not dreaming.

You are going to love these!  We surely do!

TSRI Tip:  Place wooden skewers on each side of potato as you cut.  This will keep you from slicing through the whole potato.

With love from our kitchen table to yours!  XO

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Bacon Bourbon Barbecue Chicken Kabobs

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Italian Potato Skins

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Bacon Cheddar Hasselback Potatoes

serves 4

4 large Russet potatoes, washed
4 tablespoons unsalted butter, thinly sliced
kosher salt
fresh ground black pepper
olive oil
8 ounces Monterey Jack and Colby cheese blend (or your favorite)
16 ounces of thick cut bacon, cooked and crumbled

Preheat oven to 400 degrees.

Place a potato on a cutting board with wood skewers on each side (lengthwise).  Slice potato about 3/4 of the way through.  The skewers will keep you from cutting all the way through.  Cut to about 1/8" thickness.  Drizzle potatoes with olive oil and place a piece butter in every few slices.  Sprinkle with salt and pepper and bake for about 1 hour.

The potatoes will have kind of opened up so you can stuff cheese and bacon into the slices.  Pack 2 ounces of cheese and 1/4 of your bacon into each potato.  Return to oven and cook for 5 minutes until cheese is melted.

Serve and enjoy!

Click here for a printable version of this recipe - The Slow Roasted Italian.com