A tasty change from regular baked potatoes are these loaded hasselback potatoes. They are tasty on their own or as a side dish because they have crispy edges, gooey cheese, and bacon.
Ingredients: 4 large russet potatoes. 6 tablespoons butter, melted. 6 cloves garlic, minced. 1 cup shredded cheddar cheese. 1/2 cup cooked bacon, crumbled. 1/4 cup chopped green onions. Salt and pepper, to taste. Sour cream, for serving. Chopped parsley, for garnish.
Instructions: Preheat the oven to 425F 220C. Slice each potato thinly without cutting all the way through, leaving the bottom intact. In a small bowl, combine melted butter and minced garlic. Brush the potatoes with the garlic butter mixture, making sure to get in between the slices. Season the potatoes with salt and pepper, then bake for 45-50 minutes until the potatoes are tender and golden brown. Remove the potatoes from the oven and carefully sprinkle shredded cheese and crumbled bacon between the slices. Return the potatoes to the oven and bake for an additional 5-7 minutes until the cheese is melted and bubbly. Garnish with chopped green onions and parsley before serving. Serve with sour cream on the side.
Prep Time: 15 minutes
Cook Time: 55 minutes
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