Loaded Hasselback Potatoes
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- 4 russet potatoes
- 1/4 cup unsalted butter, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 4 slices bacon, diced
- 1 cup shredded sharp cheddar cheese
- 1/4 cup sour cream
- 2 tablespoons chopped chives
Preheat oven to 400 degrees F.
Using a sharp knife, make crosswise cuts in each potato, about 1/8-inch apart, stopping about 1/4 inch from the bottom. Add butter slices to between the cuts; season with salt and pepper, to taste.
Transfer potatoes to a baking sheet. Place into oven and bake until the outsides are browned and crisp, about 1 hour. Top with cheese and bake until melted, an additional 5 minutes.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
Serve potatoes immediately, topped with sour cream, bacon and chives.
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