Creamy Bacon Chive Hasselback Potatoes
Here's a video that shows you how to make it:
1 pound bacon, cut into 1.5-inch slices
4 tablespoons melted butter
1 tablespoon garlic, minced
1 tablespoon parsley, minced
Chive Cream Cheese Sauce
1 cup milk
8 ounces cream cheese
½ teaspoon salt
¼ teaspoon pepper
1 cup chives, chopped
# Preheat oven to 425°F/220°C.
# Using a sharp knife, make crosswise cuts in each potato, about ⅛ inch apart, stopping about ¼ inch from the bottom.
# Microwave your potatoes for 5 minutes per potato.
# Mix together melted butter, minced garlic, and minced parsley, and brush on the potato. Sprinkle with salt and pepper to taste.
# Insert 6-8 slices of bacon into the middle section of slots in the sliced potato.
# Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 30 minutes, basting with more butter if needed.
# In a sauce pan, combine the milk, cream cheese, salt, and pepper. Heat and stir until well-combined and smooth.
# Add in the chopped chives to the cream cheese sauce. Stir and pour over the crispy potatoes.