Loaded Hasselback Potatoes

By marmar

Ingredients

• 4 large russet potatoes, washed
• 8 tbsp. unsalted butter, thinly sliced
• 8 oz. of your favorite cheese
• 1/2 lb. bacon, cooked, crumbled
• kosher salt
• fresh ground black pepper
• olive oil
• sour cream

Preparation

Step 1

Preheat oven to 400 degrees.

Place a potato on a cutting board.

Thinly slice potato (about 3/4 of the way through).

Drizzle potatoes with olive oil.

Place a small pat of butter in every other slice.

Salt and pepper each potato.

Bake for about 50 minutes.

Place a slice of cheese in leftover slices.

Return potatoes to the oven and bake until cheese is thoroughly melted, (about 5 to 10 minutes).

Top with sour cream and bacon crumbles.