Football season is right around the corner, and while watching those exciting games, good food is a necessity. To accompany those succulent meats, try this loaded potato recipe that is amazingly delicious, the Hasselback Loaded Potato recipe!
Gather these ingredients to have a mean bite: 6 medium russet potatoes, 6 tablespoons salted butter, 1 clove garlic, minced or grated, 6 slices thick cut bacon, chopped, 8 ounces sharp cheddar cheese, sliced, ½ cup Greek yogurt or sour cream, 4 whole green onions, chopped and for optional fun, ¼ cup pickled jalapeños, ½ cup guacamole, ½ cup buffalo sauce, ½ cup blue cheese, crumbled.
Were you yumming the entire ingredient read? Yeah, so was I.
IMAGE SOURCE: TABLESPOON
First, preheat the oven to 400°F. Slice the potatoes thinly—about /8 inch—without cutting all the way through the bottom. Place the potatoes on a prepared baking sheet and carefully rub the garlic on the insides of the slices after which you will stuff the sliced butter between a few of the cuts.
Season the potatoes with salt and pepper, and bake until crispy on the top and tender in the middle—about 1 hour.
While the potatoes are baking, cook the bacon in a large skillet over medium heat until crisp. Remove and drain on a paper towel.
The potatoes should be ready, so remove from the oven and stuff the slices of cheese in between a few of the slits. Grate any remaining cheese and sprinkle it over the top of the potatoes. Sprinkle on the bacon, and return the potatoes to the oven until the cheese has melted for about 5 minutes.
Remove the potatoes from the oven, and assemble the remaining ingredients. Top with the sour cream and green onions. You can add any remaining topping as desired!
Straight for your wildest dreams? Oh yeah!
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