Loaded Hasselback Potatoes
Cheesy, decadent and delicious baked potatoes filled with all the best toppings!
TIP:To make this recipe vegetarian, try swapping bacon for ¼ cup black beans.
TIP:If you don’t have chopsticks, that is okay! They serve as a bumper to avoid cutting through the potato.
- Contains Dairy
Ingredients
- 2 medium potatoes
- 2 tablespoons unsalted butter, melted
- Kosher salt, to taste
- Ground black pepper, to taste
- 6 slices cheddar cheese, cut int 1-inch squares
- 1/4 cup sour cream
- 2 slices bacon, cooked, crumbles
- 2 tablespoons chopped scallion
- Cutting Board
- Pastry brush
Instructions
Step 1
Preheat oven to 425°F.
Step 2
Place chopsticks 2 to 3 inches apart over a cutting board. Place a potato lengthwise between the chopsticks, ensuring that the potato is flush with the cutting board.
Step 3
Cut ¼-inch slices across the potato, making sure not to cut through the bottom of the potato. Once the first potato is sliced, repeat with the second.
Step 4
Place potatoes in PossiblePan. Evenly brush butter over potatoes, then sprinkle with salt and pepper.
Step 5
Transfer potatoes to oven and bake uncovered for 30 minutes, or until slices of the potato have begun to separate and crisp.
Step 6
Once crispy, remove potatoes from oven and reduce oven to 350°F.
Step 7
Place once cheddar square in between each segment of the potato, then return to oven and bake for 10 minutes, or until cheese is melted.
Step 8
When cooking is complete, serve potatoes and garnish with sour cream, bacon, and scallions.