I’ve decided to use #PotatoWeek to launch this NEW and quicker style of recipe tutorials. I’ll still be posting my normal videos once a week; so these are just a tasty bonus that you can look forward to on my channel. In addition to the video, I’ll be posting a more in depth version of the rapid recipes EXCLUSIVELY here, on ByronTalbott.com.
Kicking this off with the Hasselback Potato! It’s a fun take on the classic Loaded Baked Potato and is a deffinite crowd please—as well as a “finger lickin’ good” experience!
Make crosswise cuts in each Potato, stopping about 1/4 inch from the bottom…
…making cuts about every 1/8 inch.
You’ll end up with an “accordion” like Potato—still linked by one end.
Add one pad of butter between every few slices.
Top with salt and pepper to taste…
…and a drizzle of olive oil.
Pre-heat the oven to 400°F…
…and bake for about 30 minutes.
While those bake, lay out desired amount of bacon on a non-stick baking sheet.
Bake at 400°F for about 15 minutes, or until they’re nice and crispy. Remove from the oven and lay on paper towels to drain excess grease.
After 30 minutes of baking, remove Potatoes from oven.
Add slices of bacon between every few cuts in the Potato.
Top with cheese…
…and put back in the over for about 10 minutes; or until the cheese is melted and slightly toasted.
Remove from oven…
…and top with a few dollops of Sour Cream…
...a sprinkle of chives…
…salt and pepper to taste…
…and a drizzle of Olive Oil.
All that’s left to do…
…is ENJOY!
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|Left: Shun Kaji Knife |Top Middle: Boos Cutting Board | Top Right: All-Clad Mixing Bowls |
| Bottom Left: Baking Sheets | Bottom Middle: Glass Bowl Set | Bottom Right: Pepper Grinder |
Hi Byron, made the hasselback potatoes on the weekend and they were lovely. I live in Australia and we don’t have Idaho potatoes so mine took a lot longer to cook, but all good. I also used a combination of a sharp sheep cheese and tasty as I had both in the freezer – very nice and sharp with the sour cream. Thanks for the recipe
That’s amazing Kerrie! I’m glad to hear the recipe has gone international! That’s awesome. Thanks for tuning in and keep letting me know what you make of mine!