Bacon Cheddar Hasselback Potatoes
Impress your guests with baked potatoes that kick it up a notch.
Photo by Karen Herrman
SERVES 4
4 russet potatoes
Olive oil
4 tablespoons unsalted butter, melted
1 cup grated cheddar cheese
4 slices cooked crispy bacon
Green onions, sliced (for garnish)
Preheat oven to 425 F. Wash and dry potatoes. Using a sharp knife, slice potatoes crosswise into ¼-inch slices, being careful not to cut all the way through the potatoes. Rub potatoes lightly with oil. Bake 30 minutes until potatoes start to open up (slices start to pull apart). Pour melted butter over potatoes, making sure it gets in between the slices. Bake another 20 minutes and cover potatoes with equal amounts of cheese, again making sure cheese gets in between the slices. Return to oven and cook about 10 minutes or until cheese melts and potatoes are done. Sprinkle potatoes with bacon and additional grated cheese. Garnish with green onions.
Chef’s tip: When cutting Hasselback potatoes, here’s an easy way to ensure you don’t accidentally cut all the way through. Use two, clean ¼-inch-thick rulers—one on each side of the potato. The rulers act as a “stop-gap” for the knife.
___
Related stories
Potato-mania!— From Bacon Cheddar Hasselback Potatoes to Sweet Potato Pound Cake, Chef Belinda shows you four tasty ways to enjoy the most versatile of vegetables.
Freezing french fries—Why buy bags of frozen french fries when you can prepare your own for raw potatoes? It’s easier than you think as Chef Belinda demonstrates in her latest how-to video.