Bacon Cheddar Hasselback Potatoes
Hasselback Potatoes are the ultimate baked potato. Sliced and stuffed with cheese and bacon, they are great for a light meal or side dish!
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)
Directions
- 1
Preheat oven to 400°F.
- 2
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.
- 3
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.
- 4
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.
- 5
Return potatoes to oven and cook for 5 more minutes, or until cheese is melted.
- 6
Serve and enjoy!