Friday, November 1, 2013

Ultimate Bacon Cheddar Hasselback Potatoes


A potato lover's dream come true.  Bacon Cheddar Hasselback Potatoes are loaded with bacon and cheddar in an unusual baked potato, you are going to love this recipe.

I can't believe its November.  The summer is long gone even in the desert.  Time for baking, roasting and everything in between that will warm up the kitchen.  During the fall potatoes are a frequent inhabitant in my oven.  This recipe is one of my favorites!

Russet potatoes are perfectly sliced and stuffed with cheese and butter.  Sprinkled with bacon they really can't get much better than these!

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

Dinner's Ready!

With love from our Kitchen Table to yours.  XOXO

Do you  love TSRI?  Don't miss another recipe.  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!

Don't miss these family favorite bacon cheddar recipes.  Click on the image or the link to open in a new window.

Bacon. Cheddar. Ranch.... Need I say more??? This is dangerously good. Bacon Cheddar Ranch Pull Apart Bread is insanely addictively delish!

http://www.theslowroasteditalian.com/2013/09/bacon-beer-cheese-soup-with-chicken-recipe.html
Bacon Cheddar Beer Soup with Chicken in Just 25 Minutes - BACON.BEER.CHEESE.SOUP - You're welcome.

http://www.theslowroasteditalian.com/2013/06/bacon-cheddar-beer-bread.html
Bacon Cheddar Beer Bread: flavorful, delicious and ready to bake before the oven is preheated. Enough said!

http://www.theslowroasteditalian.com/2012/08/bacon-cheddar-beer-potatoes-au-gratin.html
Bacon Cheddar Beer Potatoes Au Gratin are heaven on a plate. All you need is a fork!

==================================================================

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!

PRINT RECIPE

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved

2 comments:

  1. I only made Hasslebacks once or twice. We liked them but found our family actually likes baked potatoes instead but they are nice for a change. Especially topped with bacon and cheddar!

    ReplyDelete
  2. We love hasselback potatoes so so much. Hubby loves to peel off layer by layer. :-) But I never thought of adding cheddar and bacon! Now you've gone and done this, I cannot not try it.

    ReplyDelete

If you really like a post, please Facebook and give it a THUMBS UP or Pin It on Pinterest!

We love to hear your comments and hear when you have used a recipe. ❤ ❤ ❤