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Loaded Hasselback Potatoes

Loaded Hasselback Potatoes

Yield: 4 servings
Prep: 15 minutes
Cook: 1 hour 5 minutes
Total: 1 hour 20 minutes
A glorified baked potato loaded with melted cheddar cheese, sour cream, and crisp bacon bits!
4 stars (1 rating)

Ingredients

  • 4 russet potatoes
  • ¼ cup unsalted butter, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 4 slices bacon, diced
  • 1 cup shredded sharp cheddar cheese
  • ¼ cup sour cream
  • 2 tablespoons chopped chives

Instructions

  • Preheat oven to 400 degrees F.
  • Using a sharp knife, make crosswise cuts in each potato, about 1/8-inch apart, stopping about 1/4 inch from the bottom. Add butter slices to between the cuts; season with salt and pepper, to taste.
  • Transfer potatoes to a baking sheet. Place into oven and bake until the outsides are browned and crisp, about 1 hour. Top with cheese and bake until melted, an additional 5 minutes.
  • Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
  • Serve potatoes immediately, topped with sour cream, bacon and chives.