Cheesy Bacon Pit Potatoes

Close up of cheese stuffed Hassleback prepared potaoes ready to be served.
This recipe is sponsored by Slap Yo' Daddy

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.

Swipe to see all photos
Four Hasselback prepared potatoes being brushed with melted butter.
Before placing the potatoes in the smoker brush them with melted butter to add flavor and create a rich brown color.
Looking down on hassleback prepared potatoes stuffed with cheese and garnished with sliced green onion.
Once cooked the cheese stuffed Hasselback sliced potatoes are garnished with more cheese and sliced green onions.
A baking potato being sliced part way through with two wooden spoon handles either side.
While slicing the potato a wooden spoon is place on either side so the knife stops rather than going all the way through.
Close up of cheese stuffed Hassleback prepared potaoes ready to be served.
The use of two types of cheese, cheddar and Pepperjack, creates a subtle but effective presentation on the Hasselback potatoes.

Cheesy Bacon Pit Potatoes Recipe

This recipe is sponsored by Slap Yo’ Daddy.
Close up of cheese stuffed Hassleback prepared potaoes ready to be served.
Potatoes are prepared in a hassleback style before being flavor boosted with a combination of bacon and cheese.
Preparation 15 minutes
Cook 30 minutes
Ready in 45 minutes
Servings 4
CourseSide Dish


  • 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)


  • smoker


  • 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
  • Sprinkle a light coat of all-purpose rub all over the cut potatoes.
  • 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.
  • Place the potatoes in a disposable foil pan and brush liberally with the melted butter.
  • Place the foil pan in the indirect zone in your 450 degrees F (232 degrees C) smoker and cook until tender (about 15 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.

Nutritional Information

Calories: 992kcalCarbohydrates: 75gProtein: 27gFat: 67gSaturated Fat: 33gPolyunsaturated Fat: 6gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 154mgSodium: 956mgPotassium: 1807mgFiber: 6gSugar: 4gVitamin A: 1453IUVitamin C: 23mgCalcium: 434mgIron: 6mg

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