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.
Stuffed Hasselback Potatoes Recipe
- 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
- 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.