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Hasselback Potatoes with Cheese and Bacon
These Hasselback Potatoes with Cheese and Bacon are an easy way to impress your guests. These cheesy potatoes are a perfect combination of crispy and baked potatoes.
- 6 large baking potatoes
- 8 tbsp butter unsalted
- 3 tbsp olive oil
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 4 slices bacon fried and chopped
- 1/2 cup cheddar cheese shredded
- 2 tbsp parsley fresh, chopped
- sour cream
Preheat oven to 425 F degrees.
Line a baking sheet with aluminum foil.
Wash the potatoes well. Cut a thin side off each potato, so that it makes it easier hold them straight on the table, and slice them. The slices should be about 3 to 4 mm in thickness, do not slide all the way down, about 3/4 down.
Slice the butter into thin slices and add the butter in between slices of potato. You can also add a bit more olive oil if you prefer.
Bake for 45 minutes after which cover with aluminum foil and bake for an additional 15 to 30 minutes, or until potatoes are cooked through.
Top with cheese and bacon, or your favorite toppings.
Store leftover potatoes in an airtight container in the fridge for 3 to 4 days.
Nutrition: Nutritional information is for 1 potato and it does not include toppings. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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Serving: 1potato | Calories: 489kcal | Carbohydrates: 66g | Protein: 8g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 214mg | Potassium: 1538mg | Fiber: 4g | Sugar: 2g | Vitamin A: 475IU | Vitamin C: 21mg | Calcium: 53mg | Iron: 3.2mg