Bacon Cheddar Hasselback Potatoes

By Booper-2

Ingredients

• Preheat oven to 400 degrees
• 4 large Russet potatoes, washed
• 4 tablespoons unsalted butter, thinly sliced
• kosher salt
• fresh ground black pepper
• olive oil
• 8 ounces Monterey Jack and Colby cheese blend (or your favorite)
• 16 ounces of thick cut bacon, cooked and crumbled

Details

Servings 4
Adapted from theslowroasteditalian-printablerecipe.blogspot.ca

Preparation

Step 1

Place
a potato on a cutting board with wood skewers on each side
(lengthwise). Slice potato about 3/4 of the way through. The skewers
will keep you from cutting all the way through. Cut to about 1/8"
thickness. Drizzle potatoes with olive oil and place a piece butter in
every few slices. Sprinkle with salt and pepper and bake for about 1
hour.