Cheesy Hasselback Potatoes

A fun twist on a classic baked potato, stuffed with butter, then coated with melted cheese and bacon. You’ll never want to go back to the old way.

Cheesy Hasselback Potatoes Recipe from bakedbyrachel.com

I’ve professed my love for potatoes many times. Add cheese and bacon, I’m done. I simply can’t resist a hot cheesy potato sprinkled with crisp bacon. It’s my crack, well… one of them. Sour patch kids, peanut m&ms and this new jar of ‘beer nuts’ I recently picked up can all be added to that same list. Seriously, someone take the jar away from me.

I’ve seen this style of potatoes floating around for a while and finally decided to see what all the fuss was about. Helloooo lovely. These may be one of my favorite new ways to make them.

Cheesy Hasselback Potatoes Recipe from bakedbyrachel.com

Slice the potatoes thin, almost to the bottom. Stuff them with butter and bake. I thought for sure it’d be just like eating a baked potato. Cream, cheese and bacon finish off the baking cycle. It’s the evil twin of a baked potato. A delicious evil twin. Slices of warm, buttery potato coated in cheese and bacon with every bite.

I think I need to make this again. Now. If you don’t hear from me in a few days, I’m probably in potato coma or potato bliss… ┬áSame thing, right?

Cheesy Hasselback Potatoes Recipe from bakedbyrachel.com

Yield: Yields 2

Cheesy Hasselback Potatoes

A fancy baked potato stuffed with butter, then coated with melted cheese and bacon. You'll never want to go back to the old way.

Ingredients:

2 medium russet potatoes
3-4 tbsp butter, chilled and sliced thin
olive oil
salt
pepper
garlic powder
3-4 tbsp heavy cream
shredded cheese (a mixture of cheddar)
crumbled bacon

Directions:

Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper.

Scrub potatoes well and pat dry with a paper towel. Carefully slice potatoes thin, almost to the bottom but not quite. You don't want any rounds to break off.
Slice butter very thin. Butter may be trimmed down into triangles for the smaller sections. Fill each potato slice with a piece of butter.

Sprinkle with salt, pepper and garlic powder. Drizzle with olive oil.

Bake for 55-60 minutes.

Remove potatoes, drizzle with 1 1/2-2 tbsp heavy cream per potato. Sprinkle with desired cheese, pressing some down into the potato slices as well. Top off with crumbled cooked bacon. Bake for additional 5-10 minutes.

Serve hot. Top off with sour cream and chopped green onions if desired.

Adapted from: Tasty Kitchen