Sides

Hasselback Potato

May 13, 2015

I’ve decided to use #PotatoWeek to launch this NEW and quicker style of recipe tutorials.  I’ll still be posting my normal videos once a week; so these are just a tasty bonus that you can look forward to on my channel. In addition to the video, I’ll be posting a more in depth version of the rapid recipes EXCLUSIVELY here, on ByronTalbott.com

Kicking this off with the Hasselback Potato! It’s a fun take on the classic Loaded Baked Potato and is a deffinite crowd please—as well as a “finger lickin’ good” experience!

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 Make crosswise cuts in each Potato, stopping about 1/4 inch from the bottom…

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…making cuts about every 1/8 inch.

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You’ll end up with an “accordion” like Potato—still linked by one end.

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Add one pad of butter between every few slices.

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 Top with salt and pepper to taste…

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 …and a drizzle of olive oil.

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Pre-heat the oven to 400°F…

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…and bake for about 30 minutes.

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While those bake, lay out desired amount of bacon on a non-stick baking sheet.

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 Bake at 400°F for about 15 minutes, or until they’re nice and crispy. Remove from the oven and lay on paper towels to drain excess grease.

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After 30 minutes of baking, remove Potatoes from oven.

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Add slices of bacon between every few cuts in the Potato.

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Top with cheese…

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…and put back in the over for about 10 minutes; or until the cheese is melted and slightly toasted.

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Remove from oven…

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…and top with a few dollops of Sour Cream…

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…salt and pepper to taste…

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…and a drizzle of Olive Oil.

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All that’s left to do…

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…is ENJOY!

[amd-zlrecipe-recipe:41]

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 |Left: Shun Kaji Knife |Top Middle: Boos Cutting Board | Top Right: All-Clad Mixing Bowls |

 | Bottom Left: Baking Sheets | Bottom Middle: Glass Bowl Set | Bottom Right: Pepper Grinder |

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  • Kerrie May 19, 2015 at 9:06 am

    Hi Byron, made the hasselback potatoes on the weekend and they were lovely. I live in Australia and we don’t have Idaho potatoes so mine took a lot longer to cook, but all good. I also used a combination of a sharp sheep cheese and tasty as I had both in the freezer – very nice and sharp with the sour cream. Thanks for the recipe

    • Byron May 19, 2015 at 7:16 pm

      That’s amazing Kerrie! I’m glad to hear the recipe has gone international! That’s awesome. Thanks for tuning in and keep letting me know what you make of mine!