Loaded Hasselback Potatoes


This one’s a goodie. Very high on wow factor, ready in under an hour, easy to make in bulk if needed, and absolutely delicious!

Serves: 6 Prep Time: 10 Minutes Cook Time: 40 Minutes


8-10 small-medium roasting potatoes (we use Wilcox Baby Red Jackets)
2 cloves garlic, crushed
50g butter, melted
1 cup mozzarella cheese
4 slices Hellers streaky bacon, chopped into 1cm pieces
200g pot sour cream
1 spring onion, thinly sliced
Salt and pepper to taste


  1. Preheat oven to 180°.
  2. Place potatoes on a roasting dish, and, using a sharp knife, cut thin slits across potatoes, making sure you don’t cut entirely through.
  3. Mix the garlic into the butter, and brush mixture over the potatoes, making sure you get in between the slits. Season with sea salt.
  4. Bake in the oven for 30 minutes, or until tops are crispy. Remove from the oven and sprinkle with the mozzarella and bake for a further 10 minutes.
  5. Meanwhile, fry off the chopped bacon until crispy. Remove from pan and drain on a paper towel.
  6. When potatoes are ready, serve on a serving dish, topped with a dollop of sour cream, a sprinkle of crispy bacon bits and sliced spring onion to garnish.
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