Bacon-Studded Hasselback Potatoes
Ingredients
- 4 Large Russet potatoes scrubbed and pat dry
- 6 tbsp cold butter thinly sliced
- olive oil spray
- salt and pepper
- 12 ounces colby or sharp cheddar cheese grated
- 8 slices Indiana Kitchen bacon
- dill and chives finely chopped
Servings: servings
Instructions
- Preheat oven to 425 F.
- Thinly slice each potato about 3/4 of the way through. Tuck in thin slices of cold butter into slits. Spray potatoes with olive oil spray and season with salt and pepper.
- Roast potatoes for 45 minutes. Remove and let cool for 5 minutes.
- Cook bacon in oven until crisp.
- Meanwhile, place cheese in slits and on top of potatoes and bake for 15 minutes more.
- Remove and cover potatoes to keep hot.
- Chop bacon into bits, and add to tops of potatoes.
- Garnish with herbs.
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