Hasselback potatoes are kinda like potato skins however ✨ better ✨.
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Bacon Hasselback Potatoes.
RECIPE COURTESY OF FOOD NETWORK COOKING AREA.
Level: Easy.
Total: 3 hr.
Preparation: 50 min.
Prepare: 2 hr 10 min.
Yield: 12 portions.

Active ingredients.

4 slices thick-cut bacon, each cut crosswise into 9 pieces.
Kosher salt.
12 medium Yukon gold potatoes, peeled.
1 stick saltless butter.
Sea salt and freshly ground pepper.
2 scallions, finely chopped.
2 tablespoons carefully sliced fresh parsley.
1 clove garlic, carefully sliced.

Instructions.

Lay the bacon pieces on a flat pan and freeze till difficult, about 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil.

Utilizing a sharp knife, make crosswise cuts in each potato, about 1/8 inch apart, stopping about 1/4 inch from the bottom.

Include the potatoes to the boiling water and cook 4 minutes. Eliminate with a slotted spoon and thoroughly transfer to a flat pan; let cool a little. Pat the potatoes dry, then insert 3 pieces of the frozen bacon into the cuts of each potato, spacing the bacon evenly and letting it poke out of the top. Melt 5 tablespoons butter and brush generously over the potatoes and in the cuts. Reserve any excess butter for basting. Season the potatoes with salt and pepper.

Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 2 hours, basting halfway through with the reserved melted butter.

When the potatoes are almost done, melt the remaining 3 tablespoons butter and mix with the scallions, parsley and garlic. Spoon over the potatoes and roast 5 more minutes. Transfer to a plate and season with salt and pepper.

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Hasselback Potatoes|Food Network.