Bacon Cheddar Hasselback Potatoesare starchy, savory, and the perfect comfort food. They feature crispy fluffy potatoes topped with creme fraiche, cheddar, bacon, and chives. It's simple, but all the flavors together meld into one tasty treat.
Heat the oven - Preheat the oven to 425°F. Line a baking sheet with aluminum foil and lightly grease with oil.
Cut and prepare the potatoes - Place a potato between two chopsticks on a cutting board. Thinly slice the potatoes crosswise to create ⅛-inch thick pockets, leaving about ¼ inch at the bottom unsliced. The chopsticks are a guide that helps prevent the knife from cutting most of the potato all the way. Be careful when you cut the ends of the potatoes since the chopsticks will not reach there. Repeat this step for the remaining three potatoes.
4 large Yukon gold potatoes
Prepare the potatoes - Place the potatoes on the baking sheet with space between each potato. Brush the olive oil on top of the potatoes, getting between the layers. Sprinkle kosher salt, black pepper, and garlic powder on top of each potato.
Bake the potatoes - Place the potatoes in the oven and cook for about 60 minutes, more or less depending on the size of the potatoes, or until golden and tender.
Cook the bacon - While the potatoes are in the oven, cook the bacon. Add the bacon to a cold pan and heat on medium heat. This will render the bacon nicely and result in crispy bacon. Transfer the cooked bacon to a paper towel to soak up the oil. Once cool, chop up the bacon into small pieces and set aside.
4 bacon strips
Garnish and serve - Remove the potatoes from the oven and stuff with cheese. Use a fork to help open up some of the pockets. Place the potatoes back in the oven to melt the cheese, about 3 minutes. Remove from the oven again and top with creme fraiche or sour cream, bacon, and chives. Serve immediately.
1 cup cheddar cheese, 4 tablespoon creme fraiche or sour cream, 4 teaspoon chives chopped
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Notes
StorageThese baked potatoes are best enjoyed fresh. However, you can store the leftovers in an air-tight container in the refrigerator for up to 3 days. In order to reheat them, heat in oven at 300°F for 10 minutes.Top Tips
Evenly slice the potatoes so the slices are the same thickness and cook evenly.
Use a fork to open up the pockets when it’s time to stuff the potatoes with cheese. This helps prevent you from burning your fingers and opens the potato pockets efficiently.
If you don't plan to eat all the potatoes you've made, don't dress the ones you don't plan on eating. Wait until you store and reheat them to dress them, that way they won't get soggy.