Hasselback Potatoes with bacon & parmesan. Easy hasselback potatoes at its best. Sinfully delicious but quick and super easy to make.
Pre-heat oven to 425 degrees F. Clean potatoes and pat dry.
Cut vertical slices in the potato, 1/8 to 1/4 inch wide. Make the slices deep but don't cut all the way through the potato.
Slice the butter in thin pieces and then cut in half. Place butter slices in alternating slits of the potato. Season with Kosher salt and pepper to taste.
Put potatoes on a sheet pan or in a casserole dish and bake for 40 to 45 minutes, basting with the melted butter every 15 minutes. Potatoes are done when the skin is crispy and the flesh is easily pierced with a fork.
While potatoes are baking, in a medium skillet cook bacon on medium high until golden brown and most of the fat is rendered. Remove bacon with a slotted spoon and place on a paper towel to drain.
Top potatoes with cheese (you can nestle some of the cheese into the slits) and cover so the cheese melts (or place back in the warm oven for a few minutes). Top the potatoes with the bacon and serve warm.