Loaded Hassleback Potatoes
Hassleback potatoes are a delicious side dish for any meal. Load them up with bacon, cheese and sour cream and you have perfection!
Servings: 4 people
Ingredients
- 4 Russet or Yukon Gold potatoes
- 4 tbsp melted butter divided
- 1/2 lb bacon cubed and cooked
- 1 cup shredded mild cheddar cheese or more to taste
- Sour cream to taste
- 2 tbsp chives for garnish minced
Instructions
- Preheat oven to 425 degrees or 400 degrees for a convection oven.
- Slice potatoes in 1/4 to 1/8 inches slices, stopping just before you slice through the potato. If needed, place the potato in a serving spoon or between two chopsticks and slice until the knife touches meets resistance.
- Place potatoes on a cookie sheet or in a glass baking dish. Melt 2 tablespoons of butter (or more if needed) and brush over the sliced potatoes. Sprinkle with salt and pepper.
- Bake for 30 minutes or until slices begin to separate. Meanwhile, chop the bacon into 1/4 inch slices and cook at medium low heat for 8-10 minutes or until crisp. Remove from heat and drain fat.
- Brush potatoes with remaining butter and bake for 30-40 additional minutes, or until edges are golden and the centers of the potatoes can be pierced with a fork. Serve with bacon bits, butter, sour cream, and shredded cheese. Sprinkle with chives for garnish, if desired.