Loaded Hasselback Potatoes!
- 4 sliced bacon, fried crisp
- 4 baking potatoes, scrubbed
- 1/4 cup olive oil
- 1/4 cup butter
- black pepper
- garlic powder
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Parmesan cheese
- sour cream
- snipped chives
Adapted from keyingredient.com
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!