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Loaded Hasselback Potatoes
A perfect fancy side dish that’s simple to make. Wonderfully crisp on the outside with Dromona’s melted cheddar oozing from those buttery slits. Finish it off with some sour cream, crisp bacon and chives for potato perfection!
- Preparation time: 15 minutes
- Cooking time: 1 hour 5 minutes
- Total time: 1 hour 20 minutes
PREPARATION TIME:
15 minutes
COOKING TIME:
1 hour 5 minutes
TOTAL TIME:
1 hour 20 minutes
Serves 4
Preheat the oven to 200°C
Ingredients
- 4 russet potatoes
- 60g Dromona Butter, thinly sliced
- Salt & pepper to taste
- 4 slices bacon, sliced
- 230g Dromona Mature Cheddar, sliced
- 55g sour cream
- 2 tbsp chives, chopped
Made for sharing:
Fill those potato slices with tons of ooey-gooey Dromona cheddar and crispy bacon for a pure delight you’ll just have to share!
#GreatFoodMoments
How It’s Done:
- Using a sharp knife, make crosswise cuts in each potato, about 1/8-inch apart, stopping about 1/4 inch from the bottom. Add a Dromona butter slice into each of the cuts and season with salt and pepper.
- Place the potatoes onto a baking sheet and into the oven. Bake until the outsides are browned and crisp – approx 1 hour. Add the cheese slices into the potato cuts and bake until melted – approx 5 minutes.
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes.
- Serve potatoes immediately, topped with sour cream, bacon and chives.
Loaded Hasselback Potatoes
A perfect fancy side dish that’s simple to make. Wonderfully crisp on the outside with Dromona’s melted cheddar oozing from those buttery slits. Finish it off with some sour cream, crisp bacon and chives for potato perfection!
PREPARATION TIME:
15 minutes
COOKING TIME:
1 hour 5 minutes
TOTAL TIME:
1 hour 20 minutes
Serves 4
Preheat the oven to 200°C
Ingredients
- 4 russet potatoes
- 60g Dromona Butter, thinly sliced
- Salt & pepper to taste
- 4 slices bacon, sliced
- 230g Dromona Mature Cheddar, sliced
- 55g sour cream
- 2 tbsp chives, chopped
How It’s Done:
- Using a sharp knife, make crosswise cuts in each potato, about 1/8-inch apart, stopping about 1/4 inch from the bottom. Add a Dromona butter slice into each of the cuts and season with salt and pepper.
- Place the potatoes onto a baking sheet and into the oven. Bake until the outsides are browned and crisp – approx 1 hour. Add the cheese slices into the potato cuts and bake until melted – approx 5 minutes.
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes.
- Serve potatoes immediately, topped with sour cream, bacon and chives.
Made for sharing:
Fill those potato slices with tons of ooey-gooey Dromona cheddar and crispy bacon for a pure delight you’ll just have to share!
#GreatFoodMoments
FOR MORE RECIPES JOIN:
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