Hasselback Garlic Potatoes W Bacon Cheese Recipes

HASSELBACK POTATOES WITH CHEESE

Steps:

• Preheat oven to 425 degrees F.
• Make crosswise cuts every 1/8 to 1/4 inch along each potato, slicing almost to the bottom to the bottom but not all the way through. Place the potatoes in an 8-inch-square baking dish and coat with cooking spray. Sprinkle with 1/4 teaspoon each salt and pepper.
• Bake the potatoes until the cuts begin to separate, 25 to 30 minutes. Remove from the oven, spray cooking spray into the opened cuts and season into the cuts with the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper. Return to the oven and bake until the potatoes are tender, 35 to 40 minutes more.
• Remove from the oven; sprinkle cheese into the cuts (some cuts may not be filled) and season with paprika. Return to the oven and bake until the cheese is just melted, 3 to 4 minutes. Serve topped with thyme.

GARLIC BUTTER HASSELBACK POTATOES

Steps:

• Preheat the oven to 425 degrees. Wash and scrub the potatoes. Slice the potatoes thinly leaving a half an inch base at the bottom.* Salt and pepper the potatoes.
• In a small bowl combine melted butter, parsley, thyme, rosemary and garlic. Place the potatoes in a 9x13 inch backing dish. Brush the garlic herb butter along the tops of the potatoes.
• Roast the potatoes for 40-60 minutes or until fork tender.

CREAMY BACON CHIVE HASSELBACK POTATOES RECIPE BY TASTY

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!

CHEESY HASSELBACK POTATOES

Steps:

• Preheat the oven to 450 degrees F and line a baking sheet with foil.
• In a small saucepot, bring the butter, oil and garlic to a boil over high heat; remove from the heat.
• Using 2 wooden spoons placed on each side of a potato as a guide, cut the potato into thin slices about 1/8 to 1/4 inch thick, without cutting through the bottom (the spoons will keep you from cutting all the way through the potato). Repeat with the remaining potatoes. Place the potatoes on the prepared baking sheet and brush each potato with some of the butter mixture, trying to get the butter between the slices. Sprinkle each potato with salt and pepper.
• Bake for 30 minutes, then remove the potatoes from the oven. The potatoes will have started to spread out from cooking and it will be easier to brush each slice with some more of the butter mixture. Put the potatoes back in the oven for an additional 20 minutes.
• Remove the potatoes from the oven again and sprinkle the Parmesan over the top and into the slices. Return to the oven to melt and brown the cheese, an additional 5 minutes. Serve the potatoes immediately.

HASSELBACK GARLIC POTATOES W/ BACON & CHEESE

Steps:

• Preheat oven to 400 degrees F.
• Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through.
• Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil.
• Place on a baking sheet lined with tin foil and sprinkle generously with salt and pepper.
• When the potatoes begin to "fan out" it's time to make the magic happen.Carefully slip a hunk of bacon into each slit of the potato like so and continue to cook
• Once the potatoes and bacon are fully cooked (use a knife poke test), coat the potatoes with heaping helping of shredded cheese. .
• Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream and chives.
• Herbed Sour Cream:
• 2 cup sour cream
• 2 teaspoon garlic powder
• tablespoon finely chopped fresh parsley leaves
• Kosher salt and freshly ground black pepper
• Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.