Hasselback Potatoes with Bacon
Total Time55 mins
Skill LevelBeginner
Servings6
Total Time55 mins
Skill LevelBeginner
Servings6
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Key IngredientPremium Center Cut Applewood Smoked Thick Cut Bacon, 12oz
AboutCrispy on the outside and tender on the inside, these grilled Hasselback Potatoes featuring our Premium Center Cut Applewood Smoked Thick Cut Bacon will quickly become a cookout favorite. Add melty cheddar, jalapeños, sour cream, and parmesan, and you’ve got a work of art almost too good to eat!
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Ingredients
4 Slices Farmland Premium Center Cut Applewood Smoked Thick Cut Bacon, Cooked & Chopped 2 Pounds Russet Potatoes, Sliced ½-Inch Thick 1 Package Sliced Cheddar Cheese, Each Slice Cut Into 4 Individual Squares 3 Jalapeño, Seeds Removed & Sliced 1/4 cup Sour Cream 1 Tablespoon Olive Oil 1 Teaspoon Salt 1 Teaspoon Black Pepper 1 Teaspoon Garlic Powder 1 Teaspoon Paprika Parmesan Cheese, for Topping
Key IngredientPremium Center Cut Applewood Smoked Thick Cut Bacon, 12oz
Directions
1Preheat the grill to medium-high heat and brush the grates with olive oil
2Cook bacon in a nonstick skillet until crisp. Transfer to a paper towel-lined plate
3Toss potatoes with oil and season with salt, pepper, garlic powder, and paprika.
4Grill potatoes covered in foil until tender, about 30-45 minutes. Transfer to a tray
5Make small cuts into the potatoes. Place the cheese squares, bacon, and jalapeños between each of the potatoes. Tent them with foil and let rest for 5 minutes
6Top with sour cream and parmesan cheese, and enjoy!
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