Loaded Hasselback Potatoes
Hasselback potatoes are THE best way to make sure you get every little nook and cranny of your potato filled with all that cheesy goodness that we love. But what makes it even better? Loading it up with bacon sour cream and chives!
My wife is almost five months pregnant at the moment, and her cravings are coming in strong at this point. It’s now starting to dictate what I share on the blog, which is going to start explaining the slight randomness to my recipes in the upcoming months. She recently discovered hasselback potatoes, which is something I’ve been meaning to share on the blog. Welp – There’s no better time than now!
By cutting slits into about 3/4ths deep into the potato, before baking, you ensure that you get the whole potato smothered in cheese. I also like to put a little slit of butter in every other slit then wrap in tin foil until the last 15 minutes to really let it simmer int he butter.
Cheese is something my wife can’t get enough of, pregnancy cravings aside. What I should have made her really was cheese topped with a potato. No lie – she’d be all over that! And if it wasn’t for the diet I’m on right now, so would I!
If you’re a potato lover like we are, then you have to have a hasselback potato, there’s no excuse not to (well, other than the extra prep – but its worth it).
If you have kids, they’ll be all over this one, they’re fun to prepare and top with your favorite toppings. Which Something my son has recently taken interest in. Any time I’m in the kitchen now, that loaded ball of energy wants to know what I’m doing and what he can do to help. I’ll always take an unsolicited hand in the kitchen!!
Loaded Hasselback Potatoes
Ingredients
- 2 large potatoes
- 1 stick butter
- 1 cup shredded cheese
- 6 strip cooked bacon
- 2 tbsp fresh chives chopped
- 6 oz sour cream
Instructions
- Preheat oven to 450. Rinse your potatoes, then cut slits about 1/8 inch apart, three quarters down the potato.
- Optionally, you can add butter into every other slit (no more than 1/2 stick per potato)
- Wrap the potato in tin foil then place in the oven.
- 45 minutes into cooking, open up the tinfoil so the top browns . After 60 minutes, check with a fork. The fork should poke through the potato with out resistance.
- When the potato is done, top with cheese, bacon, sour cream chives, and a little more bacon for presentation. Enjoy!
