Parmesan Crusted Bacon Stuffed Hasselback Potatoes
Hasselback Potatoes that are Parmesan Crusted and Stuffed with Bacon is a perfect side dish, learn how to cut a hasselback potato and roast in garlic butter
Servings: 4 people
Calories: 406kcal
Ingredients
- 4 potatoes washed-used russett
- 4 tablespoons butter melted
- 1/2 cup grated Parmesan cheese
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 1/4 teaspoon pepper
- 6 slices bacon cut into 2" pieces
- chopped fresh parsley optional for garnish, or try sliced green onions
Instructions
- Preheat oven to 400 and generously grease a baking sheet. If desired, add parchment paper to the baking sheet and grease the parchment paper. Set aside.
- Place 2 wood spoons next to a potato. Use a knife to slice 1/4" slices into the potato, using the spoons as a guide to stop the slice so you are not cutting all the way through the potato. Repeat until all potatoes are cut.
- In a small, shallow bowl, add Parmesan cheese, garlic powder, salt, Italian seasoning and pepper and mix well.
- Dip the potato in butter and roll to coat all sides. Dip the potato in the cheese mixture and roll to coat. Use a knife to separate the pieces of potato and aid in sliding a piece of bacon into each slit on the potato. When complete, sprinkle with additional cheese seasoning and place on a baking sheet.
- Bake for 40 minutes. When cooking is complete, remove from oven and garnish with fresh chopped parsley if desired.
Notes
Serves 4
Nutrition
Serving: 1 | Calories: 406kcal | Carbohydrates: 41g | Protein: 14g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 1156mg | Fiber: 4g | Sugar: 2g