Crispy Bacon Cheddar Hasselback Potatoes Recipe
Crispy Hasselback Potatoes are the ultimate savory side dish. You can fill those potato slices with tons of gooey cheese and crisp bacon.
Ingredients
- 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
Instructions
- 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!
Nutrition
Serving: 1 | Calories: 1023cal | Carbohydrates: 70g | Protein: 50g | Fat: 61g | Saturated Fat: 29g | Cholesterol: 168mg | Sodium: 2373mg | Sugar: 3g | Fiber: 5g | Calcium: 451mg | Iron: 4mg