Loaded Hasselback Potatoes & Dip

Loaded Hasselback Potatoes & Dip

4.6(114)

Cook Time
-
Total Time
-
Yield
6 servings

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 cream cheese (450 g), room temperature
  • 2 ½ cups shredded cheddar cheese (250 g)
  • 1 cup sour cream (230 g)
  • 1 cup green onion (100 g)
  • 4 slices bacon, cooked and chopped

Nutrition Info

  • Calories 689
  • Fat 49g
  • Carbs 44g
  • Fiber 3g
  • Sugar 6g
  • Protein 18g

How to Make It

1. Step
Preheat the oven to 400˚F (200˚C).
2. Step
Cut the potatoes widthwise about ⅛ inch (8 mm) apart, and ¼ inch (6 mm) from the bottom.
3. Step
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.
4. Step
In a large bowl, mix together the cream cheese, 2 cups (200g) of cheddar, bacon, sour cream, and green onions.
5. Step
Once finished soaking, dry the potatoes off and place them around the inner rim of a larger cast-iron skillet.
6. Step
Heavily brush the potatoes with olive oil. Sprinkle with salt and pepper to taste.
7. Step
Place the skillet in the oven for an hour, or until the potatoes are cooked through and crispy on the top.
8. Step
Once finished, fill the middle of the skillet with the bacon cheddar dip.
9. Step
Top with the remaining cheddar cheese.
10. Step
Continue baking at 400˚F (200˚C) for 10-15 minutes or until the cheese is melted and golden brown .
11. Step
Enjoy!

Tags

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