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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