Loaded Hasselback Potatoes And Dip
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 .