Loaded Hasselback Baked Potatoes
These Loaded Hasselback Baked Potatoes are a fun twist on a baked potato. Crispy edges, soft inside...and they're topped with bacon and cheese!
Servings: 2 servings
Calories: 847kcal
Ingredients
- 2 large Russet potatoes
- ½ Tbsp olive oil
- 4 Tbsp unsalted butter thinly sliced
- salt to taste
- pepper to taste
- 4 slices bacon cooked and crumbled
- ½ cup shredded cheddar cheese
- 2 Tbsp sour cream
- 1 Tbsp fresh chives chopped
Instructions
- Preheat oven to 400°F.
- Rub olive oil over outsides of both potatoes.
- Lay 2 cutting boards on counter and place one potato in between boards. Make crosswise cuts across potato every ~¼”, stopping ¼” from the bottom of the potato. (See photo in post.) Repeat with remaining potato.
- Place sliced butter evenly in between the slices. (Tip: You don’t need butter in between every slice. Just space the butter out evenly.) Top with salt and pepper to taste.
- Place potatoes on foil-lined baking sheet; bake for 60 minutes, or until skin is crispy and golden brown.
- While potatoes are baking, cook bacon until crispy and then crumble into pieces; set bacon aside.
- Once potatoes are done, sprinkle cheddar cheese evenly on top.
- Top potatoes with sour cream, crumbled bacon and chopped chives.
Nutrition
Calories: 847kcal | Carbohydrates: 68g | Protein: 21g | Fat: 56g | Saturated Fat: 28g | Cholesterol: 126mg | Sodium: 498mg | Potassium: 1653mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1135IU | Vitamin C: 21.9mg | Calcium: 272mg | Iron: 3.5mg
