Bacon CheddarcHasselback Potatoes

By Booper-2

Ingredients

• serves 4
• 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

serves 4
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

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.

The potatoes will have kind of opened up so you can stuff cheese and bacon into the slices. Pack 2 ounces of cheese and 1/4 of your bacon into each potato. Return to oven and cook for 5 minutes until cheese is melted.

Serve and enjoy!