Cheesy Bacon Hasselback Potatoes
Crispy, cheesy, and loaded with bacon, these Hasselback potatoes are the ultimate comfort side dish, perfect for any meal.
Ingredients
Potatoes
- 4 pieces russet potatoes
Dressing and Cheese
- 1/2 cup Italian dressing, divided
- 4 oz cheddar cheese, cut into 48 slices Thin slices for faster melting
- 1/4 cup grated Parmesan cheese
Toppings
- 12 slices bacon, cooked and chopped For filling in between potato slices
- chopped fresh chives, for garnish
Instructions
Preparation
- Preheat your oven to 450°F (230°C).
- Slice a thin lengthwise piece off the bottom of each potato so they won’t roll. Cut the potatoes crosswise into thin slices without cutting all the way through to the bottom, leaving the base intact.
- Microwave the potatoes for 10-12 minutes to soften them slightly.
Cooking
- Place the microwaved potatoes on a foil-lined baking sheet. Brush each potato with 1/4 cup of the Italian dressing. Bake for 15 minutes, or until the potatoes are tender.
- Preheat the broiler. Insert cheddar cheese slices into every other slice of each potato and fill the remaining slices with the cooked bacon.
- Combine the remaining Italian dressing with the grated Parmesan cheese. Drizzle the mixture over the potatoes and sprinkle with chopped chives. Broil the potatoes for a few minutes until the cheese is melted and bubbly.
- Remove from the oven and serve warm.
Notes
Cool potatoes to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven. Do not freeze after baking; freeze before baking if needed.