Fully Loaded Hasselback Potatoes are incredible and should be tried, at least once, by every potato lover. They are worth the extra work. They are awesome. Totally delicious!
Fully Loaded Hasselback Potatoes
- 4 large russet potatoes -
- 1 cup bacon chopped, almost crisp - (or more to taste)
- 1 cup cheese sliced or shredded - (or more to taste)
- 1/2 cup butter - thinly sliced -
- 1 cup sour cream or sour cream based flavored dip -
- 1/4 cup green onion thinly sliced -
- olive oil
- salt -
- pepper -
- olive oil
Preheat your oven to 400 degrees. Prepare a rimmed baking sheet with tinfoil . Set aside. Using a sharp knife, make slices across the potato about 1/8 to 1/4 inch apart, making sure to cut 3/4 of the way down the potato, not all the way through. The slices should stay connected at the bottom of the potato as best you can. When all of the potatoes are cut, place them cut side up on your prepared sheet. Coat potatoes with olive oil and place a piece butter in every few slices. Sprinkle with a few shakes of salt and pepper. Bake for 60-75 minutes, depending on the size of your potatoes. Cook bacon until almost crispy. Drain on paper towel and set aside. Remove potatoes from your oven and turn your oven up to broil. Stuff cheese and bacon between each of the potato slices. Place roughly 1/4 of your bacon into each potato and as much cheese as you like. Return to oven and cook for 5-10 minutes or until cheese is totally melted. Serve with sour cream and some green onions! Enjoy!