Hasselback Potatoes with Bacon and Cheese
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| Serves | 2 |
| Prep time | 10 minutes |
| Cook time | 50 minutes |
| Total time | 1 hour |
| Meal type | Lunch, Side Dish, Snack |
| Misc | Child Friendly, Serve Hot |
| Occasion | Casual Party, Christmas, Halloween, Thanksgiving |
| Region | Swedish |
| By author | Karen S Burns-Booth |
A delicious way to jazz up the humble baked spud - these Hasselback Potatoes with Bacon and Cheese are easy to prepare and would make a great supper dish for two. (Recipe adapted from "from gate to plate")
Ingredients
- 2 x large potatoes, washed and dried
- a little rapeseed oil
- 6 rashers of smoked streaky bacon (grilled or fried and crumbled)
- 60g grated Cheddar cheese
- 4 tablespoons cream cheese
- 2 tablespoons chopped parsley
- salt and pepper to taste
Note
A delicious way to jazz up the humble baked spud - these Hasselback Potatoes with Bacon and Cheese are easy to prepare and would make a great supper dish for two. (Recipe adapted from "from gate to plate")
Directions
| Step 1 | Pre-heat oven to 220C. |
| Step 2 | Using a sharp knife make slits in the potatoes about 1/4" thick, making sure to not cut all the way through the potato. |
| Step 3 | Rub the oil over the potatoes, then season with salt and pepper. |
| Step 4 | Place on a baking tray and bake in pre-heated oven for 40-45 minutes or until the skin is crispy and the potato is cooked. |
| Step 5 | Mix the grated Cheddar cheese, cream cheese and parsley together, then add 3/4 of the cooked, crumbled bacon. |
| Step 6 | Remove from oven, and spoon the cheese, bacon and parsley mixture in between the cut slits. Scatter the remaining bacon over the top and return to oven, bake until the cheese has melted which will take about 5 to 10 minutes. |
| Step 7 | Serve immediately with extra grated cheese, chopped parsley and butter. Wonderful when served as a main meal with salad. |
