Hasselback Garlic Potatoes W Bacon Cheese Recipes

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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.

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

HASSELBACK GARLIC POTATOES W/ BACON & CHEESE RECIPE



HASSELBACK GARLIC POTATOES W/ BACON & CHEESE RECIPE image

Categories     Potato

Yield 4

Number Of Ingredients 9

16 ounces potatoes
3 to 5 garlic cloves, thinly sliced
4 tablespoons butter, melted
2 tablespoons olive oil
salt and fresh black pepper
Fresh chives (diced)
Bacon (cut into large chunks)
Shredded Cheese of your choice- 1-cup
Sour Cream

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: 1/2 cup sour cream 1/2 teaspoon garlic powder 1 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

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

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

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