LOADED HASSELBACK POTATOES & DIP RECIPE BY TASTY
Here's what you need: large russet potatoes, olive oil, salt, pepper, wooden skewers, cream cheese, shredded cheddar cheese, sour cream, green onion, bacon
Provided by Nathan Ng
Categories Appetizers
Yield 6 servings
Number Of Ingredients 10
Steps:
- 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!
Nutrition Facts : Calories 689 calories, Carbohydrate 44 grams, Fat 49 grams, Fiber 3 grams, Protein 18 grams, Sugar 6 grams
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Jonathan Sahayam
[email protected]I would definitely recommend this recipe to anyone who loves potatoes.
Dilawar Sabir
[email protected]These potatoes were a bit time-consuming to make, but they were definitely worth the effort. They were so flavorful and the dip was the perfect complement.
Suraj Adhikari
[email protected]I'm not sure what I did wrong, but my potatoes turned out mushy. I'll have to try again.
Amran Ali
[email protected]These potatoes were absolutely delicious! I will definitely be making them again.
sikander ghous bakhsh
[email protected]The dip was a bit too thick for my taste. I think I'll try thinning it out with some milk next time.
Nusrat omi
[email protected]These potatoes were a bit too greasy for my taste. I think I'll try baking them instead of frying them next time.
poto wire
[email protected]I've never made Hasselback potatoes before, but they were surprisingly easy to make. They turned out great and I'll definitely be making them again.
Adrian Galeru
[email protected]These potatoes were a bit bland for my taste. I think I'll add some more herbs and spices next time.
Nicky Bella
[email protected]I'm not a big fan of potatoes, but I really enjoyed these Hasselback potatoes. They were so crispy and flavorful.
Ibrahim Kargbo
[email protected]These potatoes were a great way to use up leftover mashed potatoes. They were easy to make and very tasty.
Concrete Roses
[email protected]I followed the recipe exactly and the potatoes turned out perfect. I will definitely be making these again.
Shahzad Khurram
[email protected]The dip was a bit too spicy for me, but the potatoes were delicious.
Dorcas Mwanza
[email protected]These potatoes were a little too oily for my taste. I think I'll try baking them next time instead of frying them.
Bhuwan Babu
[email protected]I love that these potatoes can be made ahead of time. It makes them perfect for busy weeknights.
Daniel Lambert
[email protected]I've made these potatoes several times now and they're always a crowd-pleaser. They're perfect for parties or potlucks.
bilash Sarkar
[email protected]These potatoes were a bit time-consuming to make, but they were definitely worth the effort. They were so flavorful and the dip was the perfect complement.
Easton Leonard
[email protected]I'm not usually a fan of potatoes, but these Hasselback potatoes were amazing! The crispy edges and the creamy dip were the perfect combination.
Odirile Tshepiso Batlang
[email protected]These Hasselback potatoes were a hit at my dinner party! They were so easy to make and turned out crispy on the outside and fluffy on the inside. The dip was also delicious and added the perfect amount of flavor.