Cheddar And Bacon Mini Hasselback Potatoes – a delicious recipe with potatoes, olive oil, kosher salt, pepper, cheddar cheese, whole-milk. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Make crosswise cuts 1/8 in. apart across each potato, down to 1/4 in. from bottom. (For easy slicing, set a potato between two parallel rulers or dowels.) Preheat oven to 425u00b0.
2
In a large bowl, coat potatoes with oil and sprinkle with salt and pepper. Place potatoes cut side up in a 9- by 13-in. baking pan. Bake until potatoes are tender when pierced, about 45 minutes (check the biggest one to be sure they're all tender). Let stand 5 to 10 minutes until cool enough to handle.
3
Sprinkle cheese over potatoes, pushing it into cuts, then bake until cheese is melted, 5 to 10 minutes. Transfer potatoes to a platter and let cool for a few minutes. If you like, return pan with cheese to oven and bake until cheese is crisp, about 10 minutes.
4
Top each potato with a small dollop of yogurt, then sprinkle potatoes and platter with bacon and chives.
579
kcal
Calories
34
g
Fat
41
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 pounds red thin-skinned potatoes (about 2 in. long), 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon pepper, and more.
Yes, Cheddar And Bacon Mini Hasselback Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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