Cheesy Hasselback Potatoes with Bacon

Cheesy Hasselback potatoes with bacon are the ultimate carbohydrate based party snack. These cheesy bites are so easy to make, yet turn out incredibly tasty and pretty much irresistible.

THIS POST HAS BEEN SPONSORED BY PRIMULA. ALL THOUGHTS AND OPINIONS ARE MY OWN

Cheesy Hasselback potatoes with bacon are a satisfying, delightful and popular nibble to serve at an informal get-together.

That hit of moreish salty bacon and blissfully crispy potato works wonders together. But I’ve taken mine a step further by topping with Primula cheese spread to provide a wonderful cheesy flavour.

Available in two flavours – milder Cheese ‘n’ Paprika and spicier Cheese ‘n’ Jalapeño – the choice is yours, depending on how hot and spicy you’d like to make these cheesy Hasselback potatoes. Both flavours work a treat on these potatoes.

What Are Hasselback Potatoes?

Hasselback potatoes were invented by a Swedish chef at the Hasselbacken restaurant, Stockholm in 1953.

Essentially, they are a type of baked potato. Prior to cooking, vertical slits are cut into the potato, which, once baked, fan open.

Visually striking, crispy and delicious, in their simplest form these spuds make a great side dish to plenty of main course meals.

However, when topped with additional ingredients, the simple Hasselback can be transformed into a standalone snack or party nibble that is sure to delight.

That’s exactly what I’ve done in my recipe for these Hasselback potatoes with bacon.

Ingredients for these Cheesy Bites

These cheesy Hasselback potatoes come together using a set of modest ingredients to create quite a flavour explosion:

• New potatoes
• Olive oil
• Butter
• Streaky bacon
• Primula Cheese ‘n’ Paprika (or Primula Cheese ‘n’ Jalapeño)
• Spring onions

Primula cheese spread was a favourite of mine in lunchboxes as a child. I can’t count the number of times the Cheese ‘n’ Chive flavour must have graced my sandwiches.

I’m now pleased to introduce two new additions to the Primula range: Cheese ‘n’ Paprika and Cheese ‘n’ Jalapeño. They are ideal for those of us favouring a spicy edge to our cheese spread to help pack in the flavour.

These new flavours are just as quick & easy to use as the original flavours. They come in a squeezy tube making them convenient to use and store. And since Primula can be used on hot dishes as well as cold, it’s a versatile cooking ingredient that makes a melty treat.

In this recipe, I’ve used Primula Cheese’n’ Paprika to provide a hit of cheese flavour since this spread makes a great swap for grated cheese. Take a look on the Primula website for more recipe ideas.

For a limited time, the Cheese ‘n’ Paprika and Cheese ‘n’ Jalapeño flavours are on a buy 1 get 1 free promotion via the Shopmium App. Just log in and search “Primula” to find full details of their cashback: try for free offer.

I’ve developed these cheesy Hasselback potatoes as a handheld snack, so all of the flavours, especially the melty Primula Cheese ‘n’ Paprika are present in each bite. For this reason, I’ve selected potatoes that weigh around 50g each – perfect for picking up and eating with fingers.

Incidentally, aside from being great on these hot potatoes, Primula is also lovely on crackers for a quick lunch or supper.

Tips for Slicing the Potatoes Easily

When I first tried making Hasselback potatoes several years ago I made a real mess of slicing them.

The aim is to make lots of evenly spaced vertical slits in each potato so they fan open during cooking.

I was trying to do this freehand and the knife kept plunging too deep into the potato. I managed to cut a lot of my potatoes entirely in two using this method.

Luckily, after a few fails, I got a great tip from Betty at Slow the Cook Down.

She suggests putting the potato onto a dessert spoon and slicing the potato on this. The idea behind this is that the knife hits the sides of the spoon prior to hitting the bottom of the potato.

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This technique makes cutting the potatoes so much easier, so it’s the way I always cut Hasselbacks now.

How to Make Cheesy Hasselback Potatoes

These Hasselback potatoes with bacon require regular attention but are an easy and impressive snack to pull together at home:

• Begin by preparing the potatoes: place a potato onto a dessert spoon and, using a sharp knife, make vertical slits down into the potato. When your knife touches the edge of the spoon you’ve cut far enough. Aim to make the slits of uniform width apart with around 2-3mm between each one
• Put the potatoes into the roasting dish and toss in the olive oil. Season with a little salt and pepper and roast for 25 minutes

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• Remove from the oven and dot the butter over the potatoes. It will slip and slide as it melts, so use a silicone brush to wipe it over the potatoes, encouraging the melted butter down into the slits
• Roast for a further 25 minutes, basting again with the butter halfway through the cooking time
• Meanwhile, chop the bacon into small pieces
• After the cooking time check the potatoes are almost cooked by poking the flesh with a knife. They should feel almost tender. If they still feel firm and woody return to the oven for 5-10 more minutes and test again
• When cooked through poke pieces of bacon down between the slits – use a knife to help push the pieces down. Aim for a few pieces of bacon every second or third slit

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• Return the pan to the oven for 10 more minutes to cook the bacon
• When cooked set aside for 5 minutes to cool slightly. Meanwhile mince the spring onions
• Top each potato with around 1 1/2 teaspoons of Primula Cheese ‘n’ Paprika, some spring onion and a dusting of paprika

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Though I’ve used Primula Cheese ‘n’ Paprika to top the spuds in my images for a spicier hit try using Primula Cheese ‘n’ Jalapeño instead. It works just as well.

Whichever flavour you opt for these cheesy Hasselback potatoes with bacon won’t hang around long once you serve them. They are as tasty and fun to eat as they look.

Find More Cheesy Snacks and Party Nibbles:

• Fig, prosciutto & gorgonzola crostini
• Cheesy olive pastries
• Brie & potato tarts
• Potato skins with pesto & goats cheese

If you tried this recipe please give it a rating below. Don’t forget to share your creations with me on Instagram too – I love to hear how you’ve got along. Use #littlesugarsnaps and tag me @jane_littlesugarsnaps.