So Hasselback Potatoes…. I think that most of you know the story (and the reoccurring results) of my Hasselback Potato Skillet Bake winning the Idaho Potato Recipe of the year about a million years ago (back in 2015). The recipe resurrects itself every now and again and I make it for myself sort of often. Many of you also know that I spend a lot of time randomly pondering “How can I make this recipe better?” for lots of my recipes. Well, I got to thinking about that this afternoon, after finding some perfectly sized russet potatoes (on the small side): How do I make Hasselback potatoes even better? They are already sort of like a baked/jacket potatao meets potato chips/crisps, so why not not go all in: bacon (and the bacon fat)…. cheddar … scallions. Yup, these Bacon + Cheddar Hasselback Potatoes are sort of a love child between baked potatoes, potato skins and chips. Serve with sour cream. Add on some pickled jalapenos and serve with guacamole. Simply to die for.
