Yes, cheese and bacon are involved
The Hasselback potato is one of those seemingly fancy creations that’s actually deceptively easy to make. Cutting the accordion-like shape takes no time at all–seriously. But the more important point here is that you can fill all those crevices with exponentially more toppings (hello, cheddar cheese and bacon) than your average spud. And that’s why, friends, this basked potato recipe is epic.
4 large russet potatoes
4 tablespoons butter, softened
Salt and freshly ground black pepper
½ cup shredded cheddar cheese
½ cup chopped cooked bacon, crumbled
1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
2. Use a sharp knife to cut the entire top of the potato into thin crosswise slices (about ⅛-inch thick), stopping about three-quarters of the way down the potato so the base stays in tact and the pieces remain attached to the base.
3. Rub 1 tablespoon butter evenly across the top of each potato. Season the potatoes with salt and pepper, and then place them on the prepared baking sheet.
4. Roast the potatoes until they are golden and easily pierced with a fork, 20 to 25 minutes.
5. Remove the baking sheet from the oven and sprinkle each potato with 2 tablespoons shredded cheese and 2 tablespoons bacon. Push some of the toppings between the potato slices. Return the baking sheet to the oven and cook until the bacon is crisp and the cheese is melted, 5 to 7 minutes more.
6. Let the potatoes cool for 5 minutes before serving.