Bacon And Cheese Hasselback Potatoes
The potatoes should be almost cooked at this stage. Transfer the potatoes to the oven and bake until the outsides are browned and crisp about 30 minutes basting.
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Make sure the potatoes are cooled completely then transfer to an airtight container or freezer bag and store in the freezerThe potatoes will last for up to 3 monthsI would recommend freezing the potatoes.
Bacon and cheese hasselback potatoes. For seriously tasty and cheesy dishes my easy hasselback potatoes with cheese and bacon recipe is the perfect thing to bakeYoull be sorted with this dish. Store leftover potatoes in an airtight container in the fridge for 3 to 4 days. Preheat oven to 225C 425F.
Insert 6-8 slices of bacon into the middle section of slots in the sliced potato. Hasselback Potatoes with Cheese and Bacon Serves 4 Ingredients 8 medium-sized Yukon gold potatoes ½ cup vegan butter 2 tbsp chopped chives ⅓ package of Very Good Bacon 2 tbsp vegan cheddar or parmesan cheese Directions. Sprinkle with grated Parmesan cheese.
Bake in a preheated oven at 400F200C for 55 minutes. Cut a thin slice off the bottom of each potato to leave a flat surface on one side. Take the tray out and fill the gaps with cheese and bacon slices.
Broil for 2 to 3 minutes or until cheese is melted and lightly browned. Place alternating slices of cheese and pieces of bacon between potato slices.
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