Loaded Hasselback Potatoes & Dip
Loaded Hasselback Potatoes & Dip
Author: The Chef
Cuisine: American
Recipe type: Breakfast
Ingredients
HASSELBACK POTATOES
- 4 large russet potatoes
- 2 tablespoons olive oil
- salt, to taste
- pepper, to taste
- 2 wooden skewers
BACON CHEDDAR DIP
- 16 oz (455 g) cream cheese, room temperature
- 2 ½ cups (250 g) shredded cheddar cheese
- 1 cup (230 g) sour cream
- 1 cup (100 g) green onion
- 4 slices bacon, cooked and chopped
Instructions
- Preheat the oven to 400˚F (200˚C).
- Cut the potatoes widthwise about ⅛ inch (8 mm) apart, and ¼ inch (6 mm) from the bottom.
- Soak the potatoes in water for at least 15-20 minutes to remove some of the starch in the potatoes and to allow the cuts to open wider.
- In a large bowl, mix together the cream cheese, 2 cups (200g) of cheddar, bacon, sour cream, and green onions.
- Once finished soaking, dry the potatoes off and place them around the inner rim of a larger cast-iron skillet.
- Heavily brush the potatoes with olive oil. Sprinkle with salt and pepper to taste.
- Place the skillet in the oven for an hour, or until the potatoes are cooked through and crispy on the top.
- Once finished, fill the middle of the skillet with the bacon cheddar dip.
- Top with the remaining cheddar cheese.
- Continue baking at 400˚F (200˚C) for 10-15 minutes or until the cheese is melted and golden brown .
- Enjoy!
Watch the recipe video here:
What could be better than hasselback potatoes + cheesy dip in one skillet ??FULL RECIPE: https://tasty.co/recipe/loaded-hasselback-potatoes-dip
Posted by Tasty on Saturday, March 17, 2018
