Bacon Hasselback Potatoes Recipe 465

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BACON HASSELBACK SWEET POTATOES



Bacon Hasselback Sweet Potatoes image

Provided by Molly Yeh

Categories     side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 6

4 slices thick-cut bacon
2 teaspoons maple syrup
1 teaspoon paprika
Kosher salt
4 medium sweet potatoes (about 2 pounds)
Chopped fresh chives, for garnish

Steps:

  • Preheat the oven to 425 degrees F.
  • To a large cast-iron pan, add the bacon in an even layer. Turn the heat to medium and cook until crispy, around 4 minutes per side. Drain on paper towels and set aside. When cool enough to handle, break into pieces.
  • To the bacon fat in the pan, add the maple syrup, paprika and 2 teaspoons salt. Set aside.
  • One at a time, place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice each potato into 1/8-inch-thick slices; the spoon handles will prevent the knife from cutting all the way through. Place the potatoes in the pan and baste with the bacon fat/maple syrup mixture all over, including the bottoms and in between the slices. Roast until the potatoes are soft, basting halfway through, about 1 hour. Remove from the oven and add bacon between the slices. Place on a serving platter and garnish with the chives and salt to taste.

BACON HASSELBACK POTATOES RECIPE - (4.6/5)



Bacon Hasselback Potatoes Recipe - (4.6/5) image

Provided by ebdonahue

Number Of Ingredients 8

4 slices thick-cut bacon, each cut crosswise into 9 pieces
Kosher salt
12 medium Yukon gold potatoes, peeled
1 stick unsalted butter
Sea salt and freshly ground pepper
2 scallions, finely chopped
2 tablespoons finely chopped fresh parsley
1 clove garlic, finely chopped

Steps:

  • Lay the bacon pieces on a baking sheet and freeze until hard, about 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Using a sharp knife, make crosswise cuts in each potato, about 1/8 inch apart, stopping about 1/4 inch from the bottom. Add the potatoes to the boiling water and cook 4 minutes. Remove with a slotted spoon and carefully transfer to a baking sheet; let cool slightly. Pat the potatoes dry, then insert 3 pieces of the frozen bacon into the cuts of each potato, spacing the bacon evenly and letting it poke out of the top. Melt 5 tablespoons butter and brush generously over the potatoes and in the cuts. Reserve any excess butter for basting. Season the potatoes with salt and pepper. Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 2 hours, basting halfway through with the reserved melted butter. When the potatoes are almost done, melt the remaining 3 tablespoons butter and mix with the scallions, parsley and garlic. Spoon over the potatoes and roast 5 more minutes. Transfer to a platter and season with salt and pepper.

CREAMY BACON CHIVE HASSELBACK POTATOES RECIPE BY TASTY



Creamy Bacon Chive Hasselback Potatoes Recipe by Tasty image

Here's what you need: potatoes, bacon, butter, garlic, fresh parsley, milk, cream cheese, salt, pepper, fresh chives

Provided by Matthew Francis Johnson

Categories     Sides

Yield 4 servings

Number Of Ingredients 10

4 potatoes
1 lb bacon, cut into 1.5-inch (4 cm) slices
4 tablespoons butter, melted
1 tablespoon garlic, minced
1 tablespoon fresh parsley, minced
1 cup milk
8 oz cream cheese
½ teaspoon salt
¼ teaspoon pepper
1 cup fresh chives, chopped, extra for garnish

Steps:

  • Preheat oven to 425°F (220°C).
  • Using a sharp knife, make crosswise cuts in each potato, about ⅛ inch (3 mm) apart, stopping about ¼ inch (6 mm) from the bottom.
  • Microwave your potatoes for 5 minutes per potato.
  • Mix together melted butter, minced garlic, and minced parsley.
  • Brush on the potato. Sprinkle with salt and pepper to taste.
  • Insert 6-8 slices of bacon into the middle section of slots in the sliced potato.
  • Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 30 minutes, basting with more butter if needed.
  • In a sauce pan, combine the milk, cream cheese, salt, and pepper. Heat and stir until well-combined and smooth.
  • Add in the chopped chives to the cream cheese sauce.
  • Stir and pour over the crispy potatoes. Add extra chives for garnish.
  • Enjoy!

Nutrition Facts : Calories 980 calories, Carbohydrate 36 grams, Fat 71 grams, Fiber 2 grams, Protein 46 grams, Sugar 6 grams

BAKED HASSELBACK POTATOES



Baked Hasselback Potatoes image

These baked hasselback potatoes don't need a lot of toppings to make them wonderful. Simple, yet fancy.

Provided by Carol Castellucci Miller

Categories     Side Dish     Potato Side Dish Recipes     Baked Potato Recipes

Time 1h5m

Yield 4

Number Of Ingredients 7

4 medium potatoes
3 tablespoons olive oil
4 cloves garlic, thinly sliced
1 pinch smoked paprika
salt to taste
2 tablespoons grated Parmesan cheese, or more to taste
2 teaspoons chopped fresh chives, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place a potato between 2 wooden spoons. Slice potato crosswise at 1/8-inch intervals, cutting until you hit the spoon handles, being careful not to cut all the way through. Repeat with remaining potatoes and transfer to a baking sheet.
  • Combine olive oil, garlic, paprika, and salt in a small bowl. Brush mixture over the top and in between the slits of potatoes.
  • Bake in the preheated oven until potatoes have fanned out a bit, and are cooked through on the insides but a bit crispy on the outsides, about 45 minutes. Sprinkle 2 tablespoons Parmesan cheese over top and bake until melted, 2 to 3 minutes.
  • Garnish with additional Parmesan and chives.

Nutrition Facts : Calories 269.6 calories, Carbohydrate 38.5 g, Cholesterol 2.2 mg, Fat 11.1 g, Fiber 4.8 g, Protein 5.5 g, SaturatedFat 1.9 g, Sodium 51.8 mg, Sugar 1.7 g

BACON HASSELBACK POTATOES



Bacon Hasselback Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 3h

Yield 12 servings

Number Of Ingredients 8

4 slices thick-cut bacon, each cut crosswise into 9 pieces
Kosher salt
12 medium Yukon gold potatoes, peeled
1 stick unsalted butter
Sea salt and freshly ground pepper
2 scallions, finely chopped
2 tablespoons finely chopped fresh parsley
1 clove garlic, finely chopped

Steps:

  • Lay the bacon pieces on a baking sheet and freeze until hard, about 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil.
  • Using a sharp knife, make crosswise cuts in each potato, about 1/8 inch apart, stopping about 1/4 inch from the bottom.
  • Add the potatoes to the boiling water and cook 4 minutes. Remove with a slotted spoon and carefully transfer to a baking sheet; let cool slightly. Pat the potatoes dry, then insert 3 pieces of the frozen bacon into the cuts of each potato, spacing the bacon evenly and letting it poke out of the top. Melt 5 tablespoons butter and brush generously over the potatoes and in the cuts. Reserve any excess butter for basting. Season the potatoes with salt and pepper.
  • Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 2 hours, basting halfway through with the reserved melted butter.
  • When the potatoes are almost done, melt the remaining 3 tablespoons butter and mix with the scallions, parsley and garlic. Spoon over the potatoes and roast 5 more minutes. Transfer to a platter and season with salt and pepper.

HASSELBACK POTATOES STUFFED WITH CHEDDAR AND BACON



Hasselback Potatoes Stuffed With Cheddar and Bacon image

Elevate the regular old baked potato with this impressive side dish for your guests. Stuffed with cheddar and bacon, these potatoes are not only delicious but a showstopper as well fanning out delightfully as they bake.

Provided by Mary Jenny

Categories     Pork

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 9

2 tablespoons unsalted butter, melted
1 tablespoon pc new world evoo extra virgin olive oil
6 president's choice strawberry blonde potatoes
1/4 teaspoon each salt & freshly ground black pepper
1 sprig fresh rosemary
1 sprig fresh thyme
250 g prsiden'ts choice aged 2 years white cheddar cheese
2 tablespoons president's choice black label panko breadcrumbs
6 slices president's choice naturally smoked bacon, cooked and sliced into 10 pieces

Steps:

  • Preheat oven to 425°F (220°C).
  • Stir together butter and oil. Brush bottom of 14 x 11-inch (3 L) roasting pan with some of the butter-oil mixture. Slice thin lengthwise strip off the bottom of one potato; place flat side down on cutting board. Place two wooden spoons on opposite long sides of potato. Cut potato crosswise into 20 thin slices until almost all the way through, stopping when knife hits spoon handles. Repeat with remaining potatoes.
  • Arrange potatoes flat side down in roasting pan; brush with butter-oil mixture and season with salt and pepper. Scatter rosemary and thyme sprigs around potatoes.
  • Bake in centre of oven for 25 to 30 minutes or until cooked through but still firm, basting with butter halfway through. Remove from oven; let cool 5 minutes.
  • Grate 2 tbsp (25 mL) cheese finely; combine with panko. Slice remaining cheese crosswise into 20 slices; cut each slice crosswise into 3 pieces for a total of 60 pieces.
  • Insert bacon alternately with cheese in potato slices. Brush all over with butter from pan. Sprinkle panko mixture over top. Bake in centre oven for 12 to 16 minutes or until cheese is melted and panko mixture is golden.
  • Discard herb sprigs; garnish with fresh herbs if desired.

Nutrition Facts : Calories 656.9, Fat 35.3, SaturatedFat 19.1, Cholesterol 94.1, Sodium 710.1, Carbohydrate 59.2, Fiber 7.2, Sugar 3, Protein 27

CHEESY BACON HASSELBACK POTATO RECIPE



Cheesy Bacon Hasselback Potato Recipe image

Grace your plate with the beauty of our Hasselback potato recipe. This Cheesy Bacon Hasselback Potato Recipe with chives is sure to be a new favorite.

Provided by My Food and Family

Categories     Potatoes

Time 49m

Yield 8 servings

Number Of Ingredients 6

4 baking potato es (1-1/2 lb.)
6 Tbsp. KRAFT Zesty Italian Dressing, divided
12 slices OSCAR MAYER Bacon, cooked, each broken into 4 pieces
4 oz. (1/2 of 8-oz. pkg.) CRACKER BARREL Extra Sharp Cheddar Cheese, cut into 24 thin slices, then halved
2 Tbsp. KRAFT Grated Parmesan Cheese
1 Tbsp. chopped fresh chives

Steps:

  • Heat oven to 450ºF.
  • Cut thin lengthwise slice off bottom of each potato; discard. Place 2 wooden spoons on opposite long sides of 1 potato on cutting board. Cut potato crosswise into 24 thin slices, stopping when knife hits spoons. Repeat with remaining potatoes.
  • Microwave on HIGH 12 to 14 min. or until potatoes are almost tender. Place in foil-lined 13x9-inch pan; brush evenly with 3 Tbsp. dressing. Bake 15 min. or until potatoes are tender. Remove from oven. Heat broiler.
  • Insert bacon pieces alternately with cheese slices between potato slices. Combine Parmesan and chives; sprinkle over potatoes. Drizzle with remaining dressing.
  • Broil, 4 inches from heat, 2 to 3 min. or until topping is lightly browned. Cut in half.

Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 460 mg, Carbohydrate 17 g, Fiber 2 g, Sugar 1 g, Protein 9 g

FABIENNE'S HASSELBACK POTATOES



Fabienne's Hasselback Potatoes image

These potatoes present really well and are healthier than fries. They have crispy edges with centers as creamy as mashed potatoes. A must try!

Provided by Fabienne Riesen

Categories     Side Dish     Potato Side Dish Recipes

Time 1h15m

Yield 6

Number Of Ingredients 7

6 Yukon Gold potatoes
¼ cup olive oil
1 clove garlic, pressed
1 teaspoon paprika
1 teaspoon dried oregano
¼ teaspoon celery salt
1 tablespoon grated Parmesan cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Thinly slice each potato several times, stopping just short of cutting all the way through.
  • Whisk olive oil, garlic, paprika, oregano, and celery salt together in a bowl; pour into a resealable plastic bag. Add the potatoes, seal the bag, and shake to coat completely. Transfer potatoes to a baking dish and reserve oil mixture in a small bowl. Sprinkle Parmesan cheese over the potatoes.
  • Bake potatoes in the preheated oven until layers start to separate and potatoes are slightly tender, about 30 minutes. Brush potatoes with reserved oil mixture, pulling layers apart if they are sticking together. Continue baking until potatoes are crispy on the edges and easily pierced with knife, 30 to 40 minutes more.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 22.5 g, Cholesterol 0.7 mg, Fat 9.4 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 1.4 g, Sodium 82.3 mg, Sugar 0.1 g

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