Most of you have either made or read about Hasselback Potatoes. I loaded these beautiful Yukon Golds up with pepper jack cheese bacon, sour cream, shredded Mexican blend cheese, sour cream, and chopped green onions. Not only were they delicious, they were beautiful as well! We eat with our eyes first, you know!
6 Yukon Gold Potatoes, scrubbed well and dried
freshly ground black pepper
Pepper jack cheese cut into squares. I used this type. They were the perfect!
8 oz. bacon, cooked and crumbled
1/4 cup shredded Mexican blend cheese
Sour cream and chopped green onions for garnish
Preheat oven to 400 degrees. Carefully slice the potatoes without cutting all the way through. I place two wooden spoons down on my chopping block and place the potato in between them. The spoons will keep you from slicing through all the way.
Repeat until all the potatoes are sliced and then very carefully slightly fan them open. Rub with the corn oil and place into our baking dish. Season with salt, garlic, chili powder and freshly ground black pepper. Let bake for at least at hour until a knife inserted into the potato goes through easily.
Remove from oven and place the squares of cheese in between the potato slices.It's entirely up to you if you want a slice of cheese in each spot or if you want to skip and put one every other slice. I say the more cheese the better.
Return to oven and let cook for 10 minutes or so until the cheese begins to melt. Remove from oven and add shredded cheese, bacon, sour cream, and green onions. Serve immediately.