Hasselback Potatoes
, 1 h 5 min, 6
Thinly sliced baked potatoes fanned with melted butter and oil, topped with cheddar, bacon, sour cream, and green onions.
| prepPreheat oven to 450°F / 230°C | ||||||
| prepLine sheet pan with foil, coat with cooking spray | ||||||
| 6 Russet potatoes | Slice potatoes thin between chopsticks | Brush potatoes with oil mixture | Bake 450°F / 230°C, 50–60 min until tender | Cool 5 min, insert cheese between slices | Bake 450°F / 230°C, 3–5 min until cheese melts | Top with sour cream, bacon & green onions |
| 60 ml olive oil | ||||||
| 60 ml butter, melted | ||||||
| salt and pepper to taste | ||||||
| 8 slices thin cheddar cheese, cut into 1 inch squares | ||||||
| 4 slices bacon, cooked and crumbled, plus 80 ml sour cream, plus 2 tablespoons green onions | ||||||
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