Loaded Hasselback Potatoes

This loaded potato recipe is sure to be a hit no matter where you serve it.

Loaded Hasselback Potatoes
5 russet potatoes
1 stick unsalted butter (thinly sliced)
kosher salt and black pepper (to taste)
1 lb cheddar cheese (thinly sliced)
1/2 cup sour cream
1/2 lb diced bacon (cooked)
4 scallions (sliced)
hot sauce (to taste)

Preheat the oven to 400° F

Scrub the russet potatoes and in two batches place in the microwave and cook for 2 minutes.

Turn the potatoes over and cook for another 2 minutes. The potatoes should be slightly tender.

Place the potatoes on a cutting board and when cooked enough to handle, thinly slice the potato about 3/4 of the way through (like an accordion) and leave the base intact.

Place the thinly sliced pieces of butter inside each potato slit and place it on a baking sheet. Season with salt and pepper.

Bake the potatoes for about 35 minutes until cooked through and crispy around the edges.

Top with the cheese and bake for another 5 minutes just until melted.

Plate and top with sour cream, scallions, and bacon. Top with hot sauce if you like it spicy.

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Any recipe with the word "loaded" in front of it is usually a crowd-pleaser, so why not bring this loaded Hasselback potato recipe to your next potluck? Not only is it Instagrammable, but it's easy to make and delicious.