Loaded Hasselback Potatoes!

By Tabatha

Ingredients

• 4 sliced bacon, fried crisp
• 4 baking potatoes, scrubbed
• 1/4 cup olive oil
• 1/4 cup butter
• salt
• black pepper
• garlic powder
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Parmesan cheese
• sour cream
• snipped chives

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Preheat oven to 375 degrees.

Fry the bacon until crisp and crumbled it
Cut the scrubbed potatoes across the tops in thin slices, not slicing completely through. You need a sharp knife to get good uniform slices. Leave about 1/8 inch intact on the bottom to hold them together. Place on a baking dish or cookie sheet. Drizzle each one with olive oil, fanning the slices apart a little so it gets down between the cuts. Cut the butter in small pieces and stuff it in between the cuts. Sprinkle with salt, black pepper and just a little garlic powder. Place in the oven and bake for 1 hour.
Sprinkle with the cheeses and put back in the oven for 5 minutes to just melt.
Sprinkle with bacon and top with sour cream and chives, if desired!