Bacon hasselback potatoes are fully loaded with cheese and bacon. They cook up perfectly, opening up as they cook, so you can fill those potato slices with tons of ooey gooey cheese and crisp smoky bacon.
This hasselback potato recipe creates so much deliciousness, you will have to pinch yourself to make sure you are not dreaming!
Bacon Hasselback Potatoes
The fantastic hasselback potatoes were all the rage last year, but needless to say, I am not real trendy. Shocking, I know!
But, 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 bacon cheese stuffed potatoes I saw everywhere last year.
You are going to love these! We surely do!
Bacon cheddar hasselback potatoes are a fully loaded version of a hasselback potato, but with SO much cheesy goodness inside! This recipe is great for a light meal or side dish.
Recipe Tips and Tricks
Be very careful as you slice into the potato, because you don’t want to slice all the way through to the bottom. If you do, your cheese and bacon will fall out!
A tip that works well for me is to place a wooden skewer or chopstick against the long sides of the potato. As you cut the slices, the skewer will keep you from slicing through the bottom of the potato.
With love from our simple kitchen to yours.
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Bacon Cheddar Hasselback Potatoes
- 4 large Russet potatoes, washed
- 4 tablespoons unsalted butter, thinly sliced
- 1 teaspoon kosher salt, divided, more or less, to taste
- 1/2 teaspoon fresh ground black pepper, divided, more or less, to taste
- 1 teaspoon olive oil
- 8 ounces Monterey Jack and Colby cheese blend, or your favorite
- 16 ounces thick cut bacon, cooked and crumbled
- Preheat oven to 400°F.
- Place a potato on a cutting board with a wood skewer or chopstick against each of the long sides (lengthwise). Cut 1/8th inch slices in the potato, stopping about 3/4 of the way through. The skewers will keep you from cutting all the way through.
- Drizzle potatoes with olive oil and place a piece of butter in between every few slices. Sprinkle with salt and pepper and bake for about 1 hour.
- The potatoes will slightly open up, so you can stuff cheese and bacon in between the slices. Use 2 ounces of cheese and 1/4 of the cooked bacon for each potato.
- Return potatoes to oven and cook for 5 more minutes, or until cheese is melted.
- Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2019.
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