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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

Ingredients

  • 8 New potatoes each about 50g in weight
  • 1 ½ tablespoon Olive oil NOT extra virgin
  • Salt & pepper
  • 30 g/ 1 oz Butter
  • 30 g/ 1oz Streaky bacon
  • 3 Spring onions (scallions)
  • 12 teaspoon Primula Cheese 'n' Paprika spread or Cheese 'n' Jalapeño spread
  • ½ teaspoon Paprika sweet & mild

Instructions

  • 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 ½ teaspoon of Primula Cheese 'n' Paprika, some spring onion and a dusting of paprika

Notes

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.

Cooking Tips

  • ensure that your potatoes are all similar size and weight as they will cook evenly
  • don’t under-estimate the amount of oil and butter needed. Using too little oil and butter will result in dry potatoes
  • Similarly, remember to turn and baste the potatoes as instructed during cooking. Keeping them suitably lubricated in oil will give the best results

Reheating Instructions

Provided the Primula cheese spread has not been added to the top then these potatoes can be reheated. Cover with foil and cook for 15-20 minutes in a moderate oven just to heat through. Top with cheese spread once warmed up.

Using large potatoes or sweet potatoes

You can use larger potatoes or sweet potatoes in this recipe. The cooking time will need to be extended though. The exact cooking time will depend on the size of your chosen spuds.
For large potatoes, baste them with the oil after 25 min, then again after another 25 minutes. Then add the butter and continue to cook until you are certain they are nearly ready before adding the bacon for the final 10 minutes of cooking.

Nutrition

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