Loaded Hasselback Potatoes by pollypocketsy

Loaded Hasselback Potatoes

pollypocketsy

Prep

10 min

Cook

45 min

These Loaded Hasselback potatoes are great for anytime of the day Even breakfast !

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Picture for Loaded Hasselback Potatoes

US

original

metric

Ingredients

8 russet potato

3 tbsp olive oil

1 tsp chili salt

3 tbsp butter

3 clove garlic

1 tbsp olive oil

¼ cup fresh parsley

100 gram cheddar cheese

100 gram cream cheese

4 bacon

1 pinch salt

1 sprinkle black pepper

1 scallions

1 green chili

1 red chili pepper

8 tbsp sour cream

Directions

Step 1

Wash the potatoes then place on two wooden spoons or two chopsticks and begin slicing slits from one end to the other . Be careful not to cut all the way through thats why the sticks will help

8 russet potato

Step 2

Brush the Potatoes with olive oil and rub chilli salt on each one

1 tsp chili salt

Step 3

Bake the potatoes in a 200 c fan pre heated oven for 20 minutes

Step 4

Melt butter olive oil garlic and parsley in a pan then cook 1 minute to infuse the flavours

3 tbsp butter

3 clove garlic

1 tbsp olive oil

¼ cup fresh parsley

Step 5

After 20 minutes brush the potatoes with the garlic parsley butter then put back in the oven for 10 minutes

Step 6

Add cheddar cheese cream cheese chopped bacon sliced red chilli green chilli salt and pepper to a bowl and mix

4 bacon

1 pinch salt

100 gram cheddar cheese

100 gram cream cheese

1 sprinkle black pepper

1 green chili

1 red chili pepper

Step 7

Brush the Potatoes with the garlic butter again then top with the creamy cheese and bacon mixture and bake until the top has melted and the potatoes are cooked through ( approx 15 mins depending on the size of your potatoes)

Step 8

Serve each potato with sour cream and sliced green onions on top

8 tbsp sour cream

1 scallions

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