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Creamy Bacon Chive Hasselback Potatoes

by Matthew Francis Johnson

Ingredients

for 4 servings

  • 4 potatoes
  • 1 lb
    bacon, cut into 1.5-inch (4 cm) slices (455 g)

Butter Sauce

  • 4 tablespoons
    butter, melted
  • 1 tablespoon
    garlic, minced
  • 1 tablespoon
    fresh parsley, minced

Chive Cream Cheese Sauce

  • 1 cup
    milk (235 mL)
  • 8 oz
    cream cheese (225 g)
  • ½ teaspoon
    salt
  • ¼ teaspoon
    pepper
  • 1 cup
    fresh chives, chopped, extra for garnish (50 g)

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Preparation

  1. Preheat oven to 425°F (220°C).
  2. Using a sharp knife, make crosswise cuts in each potato, about ⅛ inch (3 mm) apart, stopping about ¼ inch (6 mm) from the bottom.
  3. Microwave your potatoes for 5 minutes per potato.
  4. Mix together melted butter, minced garlic, and minced parsley.
  5. Brush on the potato. Sprinkle with salt and pepper to taste.
  6. Insert 6-8 slices of bacon into the middle section of slots in the sliced potato.
  7. Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 30 minutes, basting with more butter if needed.
  8. In a sauce pan, combine the milk, cream cheese, salt, and pepper. Heat and stir until well-combined and smooth.
  9. Add in the chopped chives to the cream cheese sauce.
  10. Stir and pour over the crispy potatoes. Add extra chives for garnish.
  11. Enjoy!
 

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