Baked Hasselback Potato with Bacon
An easy oven Baked Hasselback Potato with Bacon and butter recipe. Delicious potato side dish with herbs for lunch or dinner meals.
- Prep Time: 25 min
- Cook Time: 30-40 min.
- Total Time: 65 min
- Yield: 4 1x
- Category: Meals, supper or lunch, dinner
- Method: Oven Baking
Ingredients
Scale
- 4 medium potato with skins on
- 2 rashers of cooked bacon pieces
- 100 g of butter Cut into small pieces
- 1/2 cup of parsley leaves broken
- some rosemary leaves
- salt and pepper to taste
- 2 cloves of crushed Garlic or 1 teaspoon of garlic flakes or powder
- 1/4 cup of olive oil
Instructions
- Preheat the oven to 200 deg. C (400 deg, F)
- Wash the whole potato first and leave the skin on.
- Cook the bacon cut into inch size pieces. Do not cook the bacon crispy as it will crisp when baked with the potato.
- Slice narrow slices almost through the potato but not all the way. Place a chop stick size stick, or other, on each side of the potato so that your knife does not slice totally through the potato.
- Add some small pieces of butter in all the slices and insert in every other potato slice a piece of cooked bacon and then parsley leaves in the empty slices. Mix the garlic and salt and pepper and then sprinkle some into the slices of the potato to bake. Drizzle the potato with a little olive oil on the skin.
- On a baking tray lightly sprinkle some olive oil or spray and cook. So the potato does not stick. Then place the Hasselback potato on the baking sheet and bake.
- Bake in the oven for 30-40 minutes until the potato feels and tests cooked. Tender to a knife.
- The times will differ according to the size of the potato baked.
Notes
- Hasselback potatoes freeze well. Wrap up left overs or make some in advance and freeze. Reheat in the oven for about 20 minutes until they are cooked through.
- To make in bulk or ahead, cook the Hasselback potatoes almost until done but leave about 10 minutes then cool and store in the freezer, sealed.