Bacon-Filled Hasselback Potatoes

Directions

Preparing the Potatoes:

1. Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Wash and Slice: Wash and dry the potatoes. Place a potato on the cutting board and make thin slices across the potato, being careful not to cut all the way through. A useful tip is to place wooden spoons or chopsticks on either side of the potato to prevent slicing through completely.
3. Prepare the Butter Mixture: In a small bowl, combine the melted butter, olive oil, minced garlic, thyme, salt, and pepper.

Baking the Potatoes:

1. Brush with Butter Mixture: Place the sliced potatoes on the prepared baking sheet. Using a pastry brush, coat each potato generously with the butter mixture, making sure to get some in between the slices.
2. Initial Bake: Bake the potatoes in the preheated oven for 45 minutes.

Adding Bacon and Cheese:

1. Fill with Bacon and Cheese: Remove the potatoes from the oven. Carefully insert the crumbled bacon and shredded cheese into the slices of each potato.
2. Return to Oven: Place the potatoes back in the oven and bake for an additional 15-20 minutes, or until the cheese is melted and the potatoes are crispy on the edges.

Serving:

1. Garnish and Serve: Once the potatoes are done, remove them from the oven and let them cool slightly. Garnish with chopped chives or green onions. Serve with a dollop of sour cream if desired.

Storing Leftovers

Store any leftover Bacon-Filled Hasselback Potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) until warmed through and crispy.