Bacon Cheddar Hasselback Potatoes

Cheesy Bacon Hasselback Potatoes Hasselback potatoes always look great on a plate.



  • 4 large Russet potatoes, washed
  • 4 tablespoons unsalted butter, thinly sliced
  • kosher salt
  • fresh ground black pepper
  • olive oil
  • 8 ounces Monterey Jack and Colby cheese blend (or your favorite)
  • 16 ounces of thick cut bacon, cooked and crumbled


  1. Place a potato on a cutting board with wood skewers on each side (lengthwise).  Slice potato about 3/4 of the way through.  The skewers will keep you from cutting all the way through.  Cut to about 1/8″ thickness.  Drizzle potatoes with olive oil and place a piece butter in every few slices.  Sprinkle with salt and pepper and bake for about 1 hour.
  2. The potatoes will have kind of opened up so you can stuff cheese and bacon into the slices.  Pack 2 ounces of cheese and 1/4 of your bacon into each potato.  Return to oven and cook for 5 minutes until cheese is melted.

Source : allrecipes.Com

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