Loaded Hasselback Potatoes
If you love baked potatoes, this will definitely kick it up a notch.
Servings 12 servings
Calories 195kcal
Ingredients
- 8 russet all around the same size
- 1/4 cup butter melted
- 1/2 tsp salt
- 1/2 cup cheddar cheese
- 4-5 pieces bacon
- 1/2 tsp parsley
- sour cream optional for topping
- chives optional for topping
Instructions
- Preheat oven to 450.
- Wash potatoes.
- Place potatoes one at a time between two wooden spoons. Slice the potatoes until the knife hits the spoon. Make the slices as even as possible (about 1/8 inch thick each).
- Place potatoes on a cookie sheet and brush with melted butter, making sure it drizzles down in the potato crevices.
- Sprinkle with salt and bake for 35 minutes, or until potatoes are fork-tender (baking time will depend on the size of your potatoes and how thick your slices are).
- While potatoes are baking, fry the bacon. Set aside to cool, then crumble into delicious little bacon bits.
- Remove potatoes from the oven and top with any leftover butter, as well as the shredded cheese, crumbled bacon, and parsley.
- Return to oven for 5 minutes.
- Serve with sour cream and freshly sliced chives.
Notes
You can also use sweet potatoes.