The Hasselback style of potato preparation is taken to a new level with cheddar and Pepperjack cheese stuffed in the gaps to create a new cheesy version. Not forgetting the salty goodness of bacon also.
Although this is a great side dish at dinner, it can also be used as a meal at lunch. Bacon, potatoes, and cheese combine to create a filling option.
To mix it up a little try a variety of different kinds of bacon or even sliced deli meats. The cheese too can be swapped out, mozzarella creating a more gooey experience, and smoked cheeses giving a bigger flavor punch, the options are endless.
Cheesy Bacon Pit Potatoes Recipe
- 4 large baking potatoes (about 6oz each)
- 2 tablespoons Slap Yo’ Daddy "Love Me Tender" All Purpose Rub
- 1 stick butter
- 12 rashers bacon cooked
- 2 oz cheddar cheese slices
- 2 oz Pepperjack cheese slices
- 2 tablespoons grated parmesan cheese
- 2 tablespoon sliced green onions
- ½ cup sour cream (optional)
- Rinse the baking potatoes. Cut a small slice off the bottom so it sits flat then place two wooden spoons on opposite the long sides of the potato before you make ¼ inch (3mm) thin slices. The wooden spoon handles prevent you from cutting all the way through the potatoes.Tip: See the photos above for images of this cutting method.
- Heat the smoker to 450 degrees F (230 degrees C) with a direct and indirect zone
- Place the potatoes in a glass bowl and microwave until they are tender but not dried out; about 8 minutes.Alternatively, the potatoes can be baked while wrapped in foil for 20 minutes.
- Cut the slices of cheddar and Pepperjack cheese into quarter squares.
- Alternating place a slice of each cheese in the cut groves of the potato along with a square of the cooked bacon.
- Return the potatoes to the foil tray and the smoker to cook for 5 minutes until the cheese has melted.
- Place the cheese-stuffed potatoes on the serving plate then sprinkle with the parmesan cheese and sliced green onion. Dollop with the sour cream or place on the side.