Cheesy Hasselback Potatoes

This is a fun, yummy way to serve potatoes. They look harder than they are to make.


  1. 4 russet potatoes, scrubbed well
  2. 4 tsp. olive oil, divided
  3. 1 tsp. coarse salt
  4. 4 oz. sharp cheddar cheese, sliced into thin squares
  5. to taste salt and pepper,
  6. Cooked crumbled bacon
  7. Sour cream, for serving


  1. Preheat the oven to 400°F. Use a sharp knife to cut slits into the tops of the potatoes. You want to cut nearly to the bottom, but not all the way through. Brush each potato with 1 tsp. of olive oil and sprinkle each with 1/4 tsp. Coarse salt. Wrap them in foil and bake until tender, about 50-60 minutes.

  2. Once they’re soft, take them out from the oven and unwrap them. Season the potatoes to taste with salt and pepper. Let them cool slightly, then place a piece of cheese into each slit and sprinkle the crumbled bacon over the top. Place them back into the oven for 5 more minutes, until the cheese is melted.

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