Hasselback Potatoes
Quick and easy hasselback potatoes topped with bacon, cream cheese and herbs.
Servings: 6 people
Ingredients
- 6 Russet Potatoes
- 3 tablespoons Olive oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 6 slices Cheddar cheese thinly sliced
- 1 cup Cooked bacon chopped
- 1/2 cup Sour cream
- 1/4 cup Chives chopped
Instructions
- Preheat the oven to 425 degrees and prepare a baking sheet by lining with foil. Set aside.
- Thoroughly wash and dry the potatoes, then use a knife to make use a sharp knife to cut 1/8" slices across the top about ¾ of the way through the potato leaving the bottom intact.
- Brush the potatoes with olive oil, being sure to get in between the slices.
- Sprinkle with salt and pepper.
- Bake for 45-55 minutes or until the potatoes are golden brown and cooked through.
- Cut the cheddar cheese slices into pieces and place in between each slice. Return the potatoes to the oven until the cheese is melted.
- Top with the sour cream, bacon bits and chives and serve.
Nutrition
Calories: 425kcal | Carbohydrates: 40g | Protein: 16g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 46mg | Sodium: 649mg | Potassium: 1027mg | Fiber: 3g | Sugar: 2g | Vitamin A: 362IU | Vitamin C: 13mg | Calcium: 174mg | Iron: 2mg
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