Cheesy Bacony Hasselback Potatoes
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
- 2 (10 to 12-ounce) baking potatoes, scrubbed clean
- 2 Tablespoons unsalted butter melted
- 1 Tablespoon olive oil
- Kosher salt
- Freshly ground black pepper
- 4 slices sharp Cheddar cheese about 3 ounces cut into 6 pieces each (for a total of 24 pieces)
- 3 slices bacon cooked and broken into 8 pieces each (for a total of 24 pieces)
- 2 Tablespoons grated fresh Parmesan cheese
- 1 Tablespoon fresh chives minced (for garnish)
Instructions
- Cut a lengthwise thin slice from bottom of each potato.
- Place potato, cut side down, in butter dish, or between the handles of two wooden spoons
- Using a sharp knife, cut ¼-inch crosswise slices, making sure that you do not cut all the way through.
- Microwave the potatoes on high 5 to 6 minutes, or until almost tender. Remove from microwave and place on foil lined baking sheet with sides.
- Preheat oven to 450° F.
- Combine melted butter and olive oil in small bowl. Brush butter mixture over tops of potatoes and in between slices. Sprinkle with salt and pepper. Bake for 15 minutes in preheated oven, or until potatoes are tender.
- Remove from oven; let cool for 15 minutes.
- Set oven to broil.
- Place alternating slices of cheese and pieces of bacon between potato slices. Sprinkle with grated Parmesan cheese.
- Broil for 2 to 3 minutes, or until cheese is melted and lightly browned. Garnish with chives.
- Yield: 2 Cheesy Bacony Hasselback Potatoes.
Nutrition
Calories: 769kcalCarbohydrates: 52gProtein: 26gFat: 51gSaturated Fat: 25gCholesterol: 114mgSodium: 662mgPotassium: 1302mgFiber: 3gSugar: 2gVitamin A: 1015IUVitamin C: 17mgCalcium: 500mgIron: 3mg
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