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Cheesy Hasselback Potatoes with Bacon, cheese spread, spring onion and paprika
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5 from 3 votes

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.
Prep Time15 mins
Cook Time1 hr
Course: Side Dish, Snack
Cuisine: Swedish, Worldwide
Servings: 4
Calories: 267kcal


  • 8 New potatoes each about 50g in weight
  • 1 1/2 tbsp Olive oil
  • Salt & pepper
  • 30 g/ 1 oz Butter
  • 30 g/ 1oz Streaky bacon
  • 3 Spring onions (scallions)
  • 12 tsp Primula Cheese 'n' Paprika spread or Cheese 'n' Jalapeño spread
  • 1/2 tsp Paprika sweet & mild


  • Preheat the oven to 200C/ 400F/ GM6
  • 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
  • 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 30 minutes, basting again with the butter half way 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 miutes and test again
  • When cooked through poke the bacon down into the slits - use a knife to help push the pieces down. Aim for a few pieces of bacon every second or third slit, then share any remaining bacon out between the potatoes. Baste with the butter in the base of the pan
  • Return the pan to the oven for 10 more minutes to cook the bacon
  • When cooked set aside for 5 minutes to cool. Meanwhile mince the spring onions
  • Top each potato with about 1 1/2 teaspoon of Primula Cheese 'n' Paprika, some spring onion and a dusting of paprika


Tip for Slicing the Potatoes Easily
Put the potato onto a dessert spoon and slice into 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.
Aim for 2mm max between each vertical.


Calories: 267kcal | Carbohydrates: 22g | Protein: 3g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 265mg | Potassium: 511mg | Fiber: 3g | Sugar: 2g | Vitamin A: 553IU | Vitamin C: 25mg | Calcium: 74mg | Iron: 1mg