Loaded Hasselback Potatoes And Dip

    Move over, potato chips.

    Loaded Hasselback Potatoes And Dip


    Servings: 6-8

    Hasselback Potatoes

    4-5 russet potatoes, large

    2 tablespoons olive oil

    Salt, to taste

    Pepper, to taste

    2 wooden skewers/chopsticks

    Bacon Cheddar Dip

    16 ounces cream cheese, room temperature

    2½ cups cheddar cheese, shredded

    1 cup sour cream

    1 cup green onions

    4 slices bacon, cooked and chopped


    # Preheat the oven to 400˚F/200˚C.

    # Cut the potatoes widthwise about ⅛ inch apart, and ¼ inch 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 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 ½ cup of cheddar cheese.

    # Continue baking at 400˚F/200˚C for 10-15 minutes or until the cheese is melted and golden brown .

    # Enjoy!