Baked Potatoes with Bacon and Cheese
This dish was another last-minute idea inspired by leftover whole potatoes and whatever I had on hand — and it was a hit! Later, my editor pointed out that this style of preparation is known as "Hasselback" potatoes, so I guess that’s what we have here.
I used bacon and Gruyere, but can you imagine the combinations you can make with prosciutto, pancetta, Parmesan, Comté, or any other favorite cheese? And I love the presentation!
Instructions
Preheat your oven to 375° F.
Slice the potatoes about 1/4" to 1/2" thick, without cutting all the way through. The potato should remain intact at the bottom. Place the potatoes in a baking dish.
Cut the bacon into small cubes, and slice the cheese
Insert the bacon and cheese between the slices. Use as much or as little as you like.
Drizzle a bit of olive oil on top. Not much is needed, since the bacon will release fat to season the potatoes.
Sprinkle with a bit of sea salt and freshly ground pepper.
Bake for about 15-20 minutes or until the cheese is melted and bubbly and the edges are golden.
Serve as a side or as a main dish with soup or salad.
Notes:
I often boil potatoes to have them cooked and on hand. Then, making a dish like this is fast and easy.
You can find tips for boiling potatoes and recipe ideas here.
Sautéed potatoes.
Find it online: https://returntothetable.com/baked-potatoes-bacon-cheese/