These bacon-stuffed hasselback potatoes are crisp, garlicky and irresistibly savory: thin slits open up in the oven to hold smoky bacon and a fragrant herb oil. Baked first under foil, then uncovered until golden, they make a show-stopping side dish for any dinner. Serve them hot, straight from the baking dish.
Ingredients
- 7 potatoes
- 200 g (7 oz) bacon
- 4 garlic cloves, minced
- 50-100 ml (3-6 tbsp) vegetable oil
- Herbes de Provence, salt and pepper
Instructions
- Wash and dry the potatoes; cut slits across (hasselback style).
- Mix the minced garlic, oil and spices; rub into the slits.
- Slice the bacon and tuck into the slits.
- Cover with foil and bake at 180-190°C (350-375°F) until done (about 50 minutes), then uncover and bake 10-15 more minutes.
Tips
- Place chopsticks on either side of each potato while slicing to stop the knife cutting all the way through.
- Brush the herb oil into every slit so the inside seasons as well as the outside.
- For more bacon and potato dishes, try the Bacon-Wrapped Chicken and Potato Bake and the Potato Bacon Mushroom Cheese Bake; for potato cooking guidance, see USDA and Allrecipes.
Nutrition: per 100 g: 256 kcal, protein 5.1 g, fat 7.2 g, carbs 9 g.