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Hasselback Garlic Potatoes w/ Bacon & Cheese


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Rate this recipe 4.3/5 (19 Votes)


  • 16 ounces potatoes
  • 3 to 5 garlic cloves, thinly sliced
  • 4 tablespoons butter, melted
  • 2 tablespoons olive oil
  • salt and fresh black pepper
  • Fresh chives (diced)
  • Bacon (cut into large chunks)
  • Shredded Cheese of your choice- 1-cup
  • Sour Cream, recipe follows**
  • Herbed Sour Cream
  • 1/2 cup sour cream
  • 1/2 cup teaspoon garlic powder
  • 1 tablespoon finely chopped fresh parsley leaves
  • salt & pepper
  • combine ingredients in small bowl, season to taste and refrigerate until ready to use


Adapted from


Step 1

Preheat oven to 400 degrees F.

Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through.

Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil.

Place on a baking sheet lined with tin foil and sprinkle generously with salt and pepper.

When the potatoes begin to “fan out” it’s time to make the magic happen.Carefully slip a hunk of bacon into each slit of the potato like so and continue to cook

Once the potatoes and bacon are fully cooked (use a knife poke test), coat the potatoes with heaping helping of shredded cheese. .

Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream and chives.

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