Most of us eat potatoes, right? They can get kind of boring. Here is a new way I have seen on a variety of websites that I finally got around to trying it. This was super easy, something a little different and I can’t imagine all the things you could stuff in those taters.
Again, this is from when we had a dinner guest, so only one cooked photo.
Bacon Cheddar Hasselback Potatoes
4-6 Idaho potatoes, washed
4 tablespoons butter, thinly sliced
Salt, pepper, Montreal steak seasoning and garlic salt to taste
2 tsp. olive oil
3 ounces sharp cheddar cheese, cut thin
4 ounces of thick cut venison bacon, cooked sliced thin
1 Tbsp. cream (optional)
Preheat oven to 400 degrees.
Place a potato on a cutting board and slice 3/4 of the way through. Cut to about 1/8″ thickness. Drizzle potatoes with olive oil and place a piece butter in every few slices. Sprinkle with salt, garlic salt, Montreal seasoning and pepper and bake for 50 minutes.
The potatoes will have kind of opened up so you can stuff cheese and bacon into the slices. Pour a little cream on each potato. Return to oven and cook for 10 minutes until cheese is melted.
You can see here I have the patience of a 4-year old, so I did cut through on a few occasions. No big deal.
Stuff with butter and season liberally. Make sure your butter is really cold so you can slice it thin. Cover with olive oil and pop into your oven.
While they are almost done, add in your cheese and venison (or regular) bacon. I also threw on a splash of cream for some added richness.
This is a nice alternative to a baked potato and it looks kind of fancy. You also get some great textures – edges are crunchy, middle is creamy and the bacon and cheese add a few more layers of yuminess. Enjoy!