Hasselback potatoes are the Swedish version of a baked potato. However, they are so much more – tender on the inside like a baked potato, and crispy on the outside like a roasted potato. Add cheese and bacon, and you have an awesome combination that is sure to WOW even your pickiest eater!
Ingredients for Cheesy Bacony Hasselback Potatoes:
I used the following ingredients for these delicious potatoes: Baking potatoes, unsalted butter, olive oil, Kosher salt, freshly ground black pepper, sharp Cheddar cheese, bacon, Parmesan cheese, and fresh chives.
Making the Cheesy Bacony Hasselback Potatoes:
I started by cutting a thin lengthwise slice off the bottom of each potato. Then, I placed the potato in a shallow butter dish. I cut the potato with a sharp knife into 1/4-inch slices, stopping when the knife hit the butter dish. I know that a lot of recipes for Hasselback potatoes suggest placing the potato between two wooden spoons to prevent cutting the slices all the way through. However, I think that a butter dish works much better!
Next, I microwaved the potatoes for about six minutes until they were almost tender. I placed the potatoes, on a foil lined baking sheet, and brushed them with a mixture of melted butter and olive oil. Then, I sprinkled them with Kosher salt and freshly ground black pepper.
I popped the potatoes into a preheated 450° F oven for 15 minutes until they were fully cooked. I removed the potatoes from the oven, and let them cool for about 15 minutes. Next, I inserted the cheese slices and bacon pieces alternately between the potato slices. Finally, I sprinkled the potatoes with some freshly grated Parmesan cheese. I placed the potatoes under the broiler for several minutes, until the cheese was nicely melted and slightly browned.
Before I served the Cheesy Bacony Hasselback potatoes, I garnished them with fresh chives. I put together this brief video that shows how I made these awesome potato.
I was blown away when I tasted these Cheesy Bacony Hasselback Potatoes. They were incredible. Yum!