The humble potato first received the sophisticated hasselback makeover in the 1940s, when Scanic Hasselbacken – an 18th century hotel in Sweden’s capital city – served up the carefully sliced spud in its dining room. With the addition of crispy bacon, cheddar cheese, sour cream and chives, the recipe below (courtesy of Food Network Magazine) is decidedly American – but no less delicious than the original! Despite 1 1/2 hours of cook time, prep is done in almost no time flat – and the result is well worth the wait. Enjoy!
BACON HASSELBACK POTATOES
- 4 slices thick-cut bacon, each cut crosswise into 9 pieces
- Kosher salt
- 4 large russet potatoes
- 1 stick unsalted butter
- Sea salt and freshly ground pepper
- 1/2 tsp garlic powder
- Shredded extra sharp cheddar cheese (optional, to serve)
- Low-fat sour cream (optional, to serve)
- Chives, chopped (optional, to serve)
- Bacon, fried to crisp (optional, to serve)
- 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 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, pepper, and garlic powder.
- Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 1 1/2 hours, basting halfway through with the reserved melted butter. Transfer to a platter and top with shredded cheddar, sour cream, chives, and crisped bacon, if desired.