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.
You are going to love these! We surely do!
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Helpful Tips to make Bacon Cheddar Hasselback Potatoes:
- Place wooden skewers on each side of potato as you cut. This will keep you from slicing through the whole potato.
What you will need to make Bacon Cheddar Hasselback Potatoes:
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite bacon cheddar recipes:
Bacon Cheddar Ranch Pull Apart BreadBacon Cheddar Beer Soup with Chicken in Just 25 Minutes
Bacon Cheddar Beer Bread
Bacon Cheddar Beer Potatoes Au Gratin
Yield: 4
Bacon Cheddar Hasselback Potatoes
Bacon Cheddar Hasselback Potatoes are fully loaded with cheese and bacon. 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.
prep time: cook time: total time:
Ingredients
- 4 large Russet potatoes, washed
- 4 tablespoons unsalted butter, thinly sliced
- kosher salt
- fresh ground black peppe
- olive oil
- 8 ounces Monterey Jack and Colby cheese blend (or your favorite)
- 16 ounces of thick cut bacon, cooked and crumbled
Instructions
- 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!
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