HASSELBACK POTATOES w/ BACON, CHEDDAR, & PARMESAN CHEESE

HASSELBACK POTATOES w/ BACON, CHEDDAR, & PARMESAN CHEESE

Table of Contents: VEGETABLES

6 baking potatoes

Large-size bamboo skewers or disposable bamboo chopsticks (optional)

3 to 4 slices bacon (keep cold)

30 small slices sharp Cheddar cheese (to fit inside the potato cavities)

Kosher salt

Freshly ground black pepper

Olive oil

Parmesan cheese

1 large sweet red pepper, for garnish

Preheat oven to 450 degrees.  Prepare a baking dish with spray-oil or use a pizza stone (no preparation needed for it).

Cut the cold bacon slices with kitchen scissors to fit into the potato cavities; then return bacon slices to the refrigerator to keep cold.  The cold bacon is easier to handle.

Fill a large bowl with cold water to hold the potatoes as they are peeled and prepared.  This prevents the potatoes from turning brown.  Peel the potatoes and place in the water bowl.

Using a large, sharp knife cut a thin horizontal slice from the bottom of each potato to stabilize it and prevent it from rolling.  Return potatoes to the water.

Using a cutting board, place a potato between 2 bamboo skewers or chopsticks to prevent cutting completely through the potato.  There should be enough potato left intact on the bottom-side to keep the potato whole.  Using the sharp knife, make about 5 vertical slices across the top of the potato to achieve a fan effect.  Return potatoes to the water bowl.

Remove one potato at a time from the water and rinse under cold running water; then dry completely.  Rub the whole potato with a small amount of olive oil.  Sprinkle the whole potato with kosher salt and Parmesan cheese; then place, fan-side-up, in the prepared baking dish.  Repeat with all potatoes.

Fill the potato cavities with the bacon slices; then sprinkle with pepper.  Top potatoes with sweet red pepper slices as garnish.

Cover the top of the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.  Remove baking dish from the oven and discard the foil.  Carefully fill the potato cavities with slices of Cheddar cheese slipped in beside the bacon slices.  Return the potatoes, uncovered, to the oven to bake an additional 15 minutes to melt the cheese and brown the potato tops. Make 6 servings.

Supposedly making the fan-like slices on the top of a baking potato came from a recipe used in the famous “Restaurant Hasselbacken” located in Hotel Hasselbacken in city of Stockholm, Sweden.  It is certainly eye-catching, but not difficult to make.  Give my adaptation of the recipe a try, when you’re in the mood.