Hasselback Potatoes are a fantastic side dish. The outside is crisp, but the center remains creamy and soft. Can easily be cooked in a Dutch oven or foil.
Stuffed Hasselback Potatoes
Hasselback potatoes are a great option to get that smokey outdoor flavor into your vegetables, this recipe adds the extra bonus of bacon and cheese stuffed into the slits.
The potatoes can be cooked for this dish, or left over baked potatoes from a previous meal.
If feeling adventurous you can experiment with the ingredients to stuff in the slots, such as different cheeses, lefte over pulled prk, or fresh herbs.
3 extra large baking potatoes, about a pound each
3 cheese slices of choice, such as cheddar
1/2 pound Applewood smoked bacon, cooked and crumbled
1 stick butter (115g butter) , melted
favorite beef rub, to taste
2 green onions (spring onion), sliced
3 dollops sour cream
Bake 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 3/4 the way down.
In each potato slit put a small piece of cheese and some of the bacon. Brush generously with melted butter. Sprinkle with the beef rub.
Place the stuffed hasselback potatoes onto the grill to melt the cheese. This will take about 15 minutes.
Serve hot topped with green onions and sour cream.