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Loaded Hasselbacks

Bill West


If you love a good potato – this is a GREAT potato. Add just a bit of artistry, time, and care and you get the Loaded Hasselback.  All the same starchy goodness of the original Hasselback (feathered buttery crispy) with a Gooey cheese and bacon surprise. Dang it. Just realized we forgot the green onions or chives.  You should add that. The BBQ Trick is to use two wooden spoons as a slicing guide as to not separate the spud in pieces.

All in all the recipe is a lot easier than it looks. As always potatoes take time to soften so give em time to do just that BEFORE adding the cheese.

Bonus: watch the video until the end where we experiment with a Hasselback SWEET potato with bacon that was a great treat.

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Loaded Hasselbacks

Ingredients

  • 2 hasselbacked russet potatoes
  • 1/2 cup olive oil
  • 4 strips cooked bacon
  • Salt and pepper
  • Sliced jalapeno
  • 1 sliced cherry pepper
  • Sliced cheddar cheese

Instructions

  1. Place potatoes on a baking pan to avoid dripping. Season generously with salt and pepper. Tuck pieces of bacon between every other potato slice. Coat potatoes with oil and grill (lid down to roast at 425 degrees for 25 minutes; brush with more oil. Return to the grill and roast 25 minutes more before tucking pieces of cheese and red and green pepper (alternating). Roast until the bacon is heated through and the potatoes are tender, about 10 minutes more. Grill until browned, 1 to 3 minutes. Season; brush with remaining oil. Top with green onions. Top with sour cream to taste.
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