Bacon Cheddar Hasselback Potatoes

By CheeseDiva

Cheddar Hasselback Potatoes are fully loaded with cheese and bacon. They cook up so perfectly and open up as they cook, so you can fill
those potato slices with tons of ooey gooey cheese and crisp smoky
bacon, so much deliciousness you will have to pinch yourself to make
sure you are not dreaming.

Ingredients

• 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
• Optional -- sliced scallions

Preparation

Step 1

Preheat oven to 400 degrees.

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.