Stuffed Hasselback Potatoes

A camp plate with a ready to each hasselback potato stuffed with bacon and cheese and topped with sour cream.

Hasselback potatoes are a fun way to cut and cook potatoes, this version has these cuts stuffed with tasty bacon and melted cheese. When cooked they are served with sour cream and green onions.

The potatoes can be cooked for this dish or use leftover baked potatoes from a previous meal. Either way, the meal works out great. If used as an appetizer or finger food then use small potatoes, the large ones in this version assume a small meal.

If feeling adventurous try making these then wrapping them in foil and cooking right in the coals of a campfire. For more adventure step up the ingredients, perhaps replacing the bacon with pulled pork or using a more exotic cheese.

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Two baked potatoes cut in a hasselback fashion with slices of cheese and bacon in the slits.
Use a sharp knife to make partial slices in each baked potato then place in each cut the cheese and bacon.
A baking tray with two hasselback potatoes stuffed with melted cheese and bacon.
The time cooking after being stuff is just long enough for the cheese to melt.
Close up of a hasselback potato stuffed with melted cheese and bacon and topped with a rub.
Enough cheese and bacon needs to be added to balance out the amount of potato.
A camp plate with a ready to each hasselback potato stuffed with bacon and cheese and topped with sour cream.
A large stuffed hasselback baked potatoe can make a small meal or large appertizer.

Stuffed Hasselback Potatoes Recipe

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A camp plate with a ready to each hasselback potato stuffed with bacon and cheese and topped with sour cream.
Hasselback potatoes are taken to another level with the bonus of them being stuffed with bacon and cheese.
Preparation 15 minutes
Cook 1 hour 15 minutes
Ready in 1 hour 30 minutes
Servings 3 Servings
CourseAppetizer
InfluenceGlobal
DifficultySeasoned
MethodBake

Ingredients

  • 4 large baking potatoes about a pound each
  • 8 slices cheddar cheese quatered
  • 1/2 pound applewood smoked bacon cooked
  • 1 stick butter melted
  • favorite beef rub to taste
  • 2 green onions (spring onions), sliced
  • 4 dollops sour cream

Equipment

  • grill

Directions

  • Bake the potatoes until done, about 1 hour at 350 degrees F (180 degrees C).
  • Hasselback the potatoes by using a sharp knife to make multiple slits down each potato, about ¾ the way down.
  • In each potato slit, put a quarter slice of cheese and some of the bacon.
  • Brush the potato generously with melted butter. Sprinkle with the beef rub.
  • Place the stuffed hasselback potatoes into the barbecue or camp oven to melt the cheese. This will take about 15 minutes.
  • Serve hot topped with sour cream and green onions.

Nutritional Information

Sodium: 1065mgCalcium: 404mgVitamin C: 30mgVitamin A: 1516IUSugar: 3gFiber: 7gPotassium: 2269mgCholesterol: 177mgCalories: 1164kcalTrans Fat: 1gMonounsaturated Fat: 25gPolyunsaturated Fat: 7gSaturated Fat: 38gFat: 77gProtein: 31gCarbohydrates: 92gIron: 5mg

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Ken Fisher

About Ken Fisher

Ken, and his wife Patti, are the team behind the popular blog Date Night is Doing BBQ for 2. Together they share BBQ from lighting the fire to sitting down and sharing it with your significant other.

Learn more about Ken Fisher
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