Best Loaded Hasselback Potato Recipe By Tasty Recipes

Loaded Hasselback Potatoes & Dip Recipe by Tasty image

Provided by Nathan Ng

Yield 6 servings

Number Of Ingredients 10

4 large russet potatoes
2 tablespoons olive oil
salt, to taste
pepper, to taste
2 wooden skewers
16 oz cream cheese, room temperature
2 ½ cups shredded cheddar cheese
1 cup sour cream
1 cup green onion
4 slices bacon, cooked and chopped

Steps:

Preheat the oven to 400˚F (200˚C).
Cut the potatoes widthwise about ⅛ inch (8 mm) apart, and ¼ inch (6 mm) from the bottom.
Soak the potatoes in water for at least 15-20 minutes to remove some of the starch in the potatoes and to allow the cuts to open wider.
In a large bowl, mix together the cream cheese, 2 cups (200g) of cheddar, bacon, sour cream, and green onions.
Once finished soaking, dry the potatoes off and place them around the inner rim of a larger cast-iron skillet.
Heavily brush the potatoes with olive oil. Sprinkle with salt and pepper to taste.
Place the skillet in the oven for an hour, or until the potatoes are cooked through and crispy on the top.
Once finished, fill the middle of the skillet with the bacon cheddar dip.
Top with the remaining cheddar cheese.
Continue baking at 400˚F (200˚C) for 10-15 minutes or until the cheese is melted and golden brown .
Enjoy!

Nutrition Facts : Calories 689 calories, Carbohydrate 44 grams, Fat 49 grams, Fiber 3 grams, Protein 18 grams, Sugar 6 grams

Hasselback Potatoes image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 5

8 tablespoons (1 stick) butter, softened
1/2 cup extra-virgin olive oil
1/3 cup finely chopped chives
Kosher salt and freshly ground black pepper
6 medium russet potatoes, scrubbed

Steps:

Preheat the oven to 450 degrees F.
Stir together the butter, olive oil, chives and some salt and pepper in a small bowl.
Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes.