When it comes to comfort food, few things are as satisfying as a baked potato. They’re starchy, savory, and can be loaded with all your favorite toppings. I personally love adding creme fraiche, cheddar, bacon, and chives to mine. It’s simple, but all the flavors together meld into one tasty treat.
In lieu of a traditional baked potato, I love to make Bacon Cheddar Hasselback Potatoes. Hasselback potatoes are baked potatoes with a lot of texture. The slices in the potato get nice and crispy, and each crevice catches the melted cheddar and creme fraiche. What more could you ask for?
These potatoes are perfect for a barbecue, Super Bowl party, or even for lunch with a nice green salad.
Bacon Cheddar Hasselback Potatoes
4 large Yukon gold potatoes, washed and dried
4 tbsp butter
1 cup cheddar cheese, grated
4 slices bacon, chopped
Fresh ground pepper
4 tbsp creme fraiche or sour cream
4 tbsp chives, chopped
Preheat the oven to 400°F.
Place a potato between two chopsticks on a cutting board. Thinly slice the potatoes crosswise, leaving about 1/4 inch at the bottom unsliced. The chopsticks will help prevent you from cutting the potato all the way. Repeat this step for the remaining three potatoes.
Place the potatoes on a baking sheet. Drizzle the butter on top of the potatoes, getting between the layers. Stuff the layers with the cheddar cheese. Crack salt and pepper on top of each potato. Place the potatoes in the oven and cook for 40 minutes, or until golden and tender.
While the potatoes are in the oven, heat a skillet on the stove. Cook the bacon until golden and crispy. Remove the bacon from the pan and set aside.
Remove the potatoes from the oven. Top with creme fraiche, bacon, and chives. Serve immediately.