Barbecue Tricks

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Loaded Hasselbacks


loaded hasselbeckIf 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.

hassel back loaded

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

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.

 

Misc

Award Winning Potato Salad

Emeril just wrapped up a big contest/feature on “Good Morning America” where he named the “Best Potato Salad Ever.”

The recipe they chose broke from tradition for us at Barbecue Tricks. We’re not used to much bacon in the mix. But when it’s there most BBQ lovers DO like the flavor.

Here’s the recipe followed by the runner up with a bit more tradtional and creamy salad. The third runner up was different too… she oven roasted the potatoes… neat idea.

Ingredients:
8 large red potatoes
6 hard boiled eggs, chopped
1 lb. bacon
1 large white onion, chopped
2 c. mayonnaise
1 c. sour cream
3 tbsp. milk
2 ½ c. shredded lettuce
2 large tomatoes, chopped
2 c. Shredded cheddar cheese
1. Wash and boil potatoes until tender. Let cool.
2. Chop and cook bacon and onion together, until bacon is crispy. Drain grease into a bowl and reserve.
3. In a small bowl mix mayonnaise, sour cream, bacon drippings and milk. In a large bowl, combine potato, eggs, and the onion-bacon mixture. Add mayo mixture to potato mixture and toss. Cover with plastic wrap and refrigerate for 2-3 hours.
4. Served topped with lettuce, tomatoes, and cheese.