Description
Crispy roasted hasselback potatoes loaded with cheddar, bacon, and Parmesan, finished with fresh chives.
Ingredients
Scale
- 6 medium russet potatoes
- 4 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh chives
- Salt and black pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with foil.
- Place a potato between two chopsticks or wooden spoons to prevent cutting all the way through. Slice crosswise every 1/8 inch.
- In a small bowl, mix melted butter and minced garlic. Brush butter mixture over potatoes, getting into slits.
- Bake potatoes for 30 minutes. Remove from oven and brush with remaining butter mixture.
- Bake another 15-20 minutes until potatoes are tender and crispy on edges.
- Sprinkle cheddar cheese over potatoes and press gently into slits. Top with crumbled bacon.
- Bake 5 more minutes until cheese melts. Sprinkle with Parmesan and chives. Serve hot.
Nutrition
- Calories: 380
- Sugar: 2g
- Fat: 24g
- Carbohydrates: 30g
- Protein: 15g