A delicious and easy recipe for crispy Hasselback potatoes filled with thick-cut bacon, seasoned with garlic powder and paprika, and topped with melted shredded cheese and fresh green onions.
Preheat an oven to 385 degrees F. Lay down two chopsticks or large wooden skewers on a flat surface. Place a mini Yukon gold potato in between the chopsticks or skewers. Cut slits into the potato, leaving the bottom connected (the chopsticks help stop the knife from cutting the slits off). Slice some thick cut bacon into small tabs, big enough to fit inside each of the sliced parts of the potato. Place the bacon in each sliced part of the potato. Season the potatoes with garlic powder and paprika. Place the potatoes on a parchment paper lined baking sheet and bake for roughly 25 minutes or until the bacon is fully cooked. After the potatoes and bacon have cooked, turn off the oven and add some shredded cheese atop each of the potatoes. Place them back in the oven for a few minutes or until the cheese has melted. Garnish with chopped green onions or chives before serving.
