| Level: | Easy |
| Total: | 3 hr |
| Prep: | 50 min |
| Cook: | 2 hr 10 min |
| Yield: | 12 servings |
| Level: | Easy |
| Total: | 3 hr |
| Prep: | 50 min |
| Cook: | 2 hr 10 min |
| Yield: | 12 servings |
Ingredients
- 4 slices thick-cut bacon, each cut crosswise into 9 pieces
- Kosher salt
- 12 medium Yukon gold potatoes, peeled
- 1 stick unsalted butter
- Sea salt and freshly ground pepper
- 2 scallions, finely chopped
- 2 tablespoons finely chopped fresh parsley
- 1 clove garlic, finely chopped
Instructions
- Lay the bacon pieces on a baking sheet and freeze until hard, about 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil.
- Using a sharp knife, make crosswise cuts in each potato, about 1/8 inch apart, stopping about 1/4 inch from the bottom.
- Add the potatoes to the boiling water and cook 4 minutes. Remove with a slotted spoon and carefully transfer to a baking sheet; let cool slightly. 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 platter and season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 273 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 27 mg |
| Sodium | 549 mg |
| Serving Size | 1 of 12 servings |
| Calories | 273 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 27 mg |
| Sodium | 549 mg |
Reviews
I followed the recipe fully and these came out very bland.
Loved these potatoes. Followed recipe exactly with great results.
Delicious! they required some time but is worth the effort, try them!
These were to die for! I used russets, and an appropriate sized piece of yellow onion since that’s what I had on hand. I used the chopsticks yesterday, but today used 2 wooden spoons instead to stop myself from cutting all the way through – left a little more attached. I also learned that you want them to be nice and stable on your cookie sheet, so if they tend to rock, cut a small slice off the bottom to stabilize them. Made 4 of them yesterday (good sized russets), FOOLISHLY thinking I’d have some left over for today. I ate one (with great restraint), and my husband polished off the other 3, so I’m making some additional ones today!!
I enjoy Hasselback potatoes to begin with and now this version and taken up 5 notches they are wonderful
This were absolutely delicious!! I’m not a huge fan of potatoes but these won me over! They taste as good as they look. They have just the right amount of crunch combined with the bacon flavor. The whole family loved them and told me to save the recipe!
Yup, it’s amazing. I placed two table knives on each side of the potato to keep my knife from cutting too far down. I scaled this recipe back for just 2 people… I recommend 1 slice of bacon per potato, and just halve the butter + fixings (why is it when you scale back a recipe, you always still more sauce than is mathematically correct?!?).
The flavors are very good and go well with variety of meat types.
Preparation of spuds…initially, I followed the recipe’s instructions. I kept cutting through the potato while slicing! After many trials…I used some common kitchen tools: chop sticks and butter slicers!
After prepping the potatoes, I put two chop sticks on the cutting board…placed the potato between…then used the butter slicer to slice even-width slices to the chop sticks. Works every time…for me!
This recipe makes delicious spuds!
Annie, Fremont, CA
Preparation of spuds…initially, I followed the recipe’s instructions. I kept cutting through the potato while slicing! After many trials…I used some common kitchen tools: chop sticks and butter slicers!
After prepping the potatoes, I put two chop sticks on the cutting board…placed the potato between…then used the butter slicer to slice even-width slices to the chop sticks. Works every time…for me!
This recipe makes delicious spuds!
Annie, Fremont, CA
I made these and they were awesome! They were easy to make and very tasty!
I did these potatoes for a “girls only” party and they were a HUGE it! A little bit of work to get them done but definitely worth the time. Everybody left with a copy of the recipe and the feedback from them once they tried it on their family members was an enormous YUMMY!!! Wouldn’t change a thing, except maybe to have time to do them more often! :