Cheese And Bacon Hasselback Potatoes

Store leftover potatoes in an airtight container in the fridge for 3 to 4 days. Preheat oven to 225C 425F.

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Top with ½ cup of shredded cheddar cheese and bacon.

Cheese and bacon hasselback potatoes. Add cheese and bacon. However they are so much more tender on the inside like a baked potato and crispy on the outside like a roasted potato. Combine the garlic salt onion powder and parsley in a small dish and combine.

Remove foil and bake additional 20-30 minutes until cheese has browned slightly and potatoes. Hasselback Potatoes are the Swedish version of a baked potato. Bake 45 minutes to an hour until cheese is bubbling and potatoes are soft.

Carefully place a slice of cheese in between the cuts in the potatoes. Pour cheese sauce over the potatoes. Sprinkle over the potatoes.

Hasselback Potatoes with Cheese and Bacon Serves 4 Ingredients 8 medium-sized Yukon gold potatoes ½ cup vegan butter 2 tbsp chopped chives ⅓ package of Very Good Bacon 2 tbsp vegan cheddar or parmesan cheese Directions. Cut a thin slice off the bottom of each potato to leave a flat surface on one side. Make sure the potatoes are cooled completely then transfer to an airtight container or freezer bag and store in the freezerThe potatoes will last for up to 3 monthsI would recommend freezing the potatoes.

Place the potatoes in the air fryer and cook for 45 minutes or until fully cooked through and a knife is easily inserted through the center of the potato.

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