Baked Potato Fans with Garlic, Bacon & Cheese
There is a fancy term for these Fanned Baked Potatoes and it is called Hasselback Style Potatoes. Simply put, they are baked potatoes with garlic, bacon & cheese! Hasselback Style Potatoes usually start with a peeled or not peeled baking potato and the slices are very thin which makes them fan out in a pretty display. The sour cream is usually not added to this style.
A printable Recipe follows these directions…:) Enjoy!
Remember the potato can be modified to include your favorite toppings or you can follow my recipe below which is really yummy! The process is very easy and when you see the finished potato, it is very impressive and can be served with ordinary meals or a something special meal. I guess you could call it a potato with lots of character. 🙂
Four large baking potatoes
3 to 5 garlic cloves, thinly sliced
4 tablespoons butter, melted (I use unsalted)
2 tablespoons olive oil (good olive oil)
salt and fresh black pepper (I always grind my own black pepper)
Fresh chives (diced) from my garden
Bacon (cut into large chunks) I like to use low sodium bacon
Shredded Cheese of your choice
1-cup Sour Cream, optional
Preheat oven to 400 degrees F.
Make several parallel slits into each potato top, making sure not to slice completely through. I prefer thick slices while the original Hasselback style uses very thin slices. Place 3 garlic slices between slits at the crown of each potato., use more if you prefer.
Put melted butter and olive oil in a bowl and generously coat each potato. (i just love these 2 cup measuring pans)
Place on a baking sheet lined with tin foil and sprinkle generously with salt and pepper.
When the potatoes begin to “fan out” (which is about 15 minutes depending on your oven and the size of the potatoes) it’s time to add the good stuff and watch how beautiful this process is.
Carefully slip a hunk of bacon into each slit of the potato and return to the oven. Don’t worry if a slit breaks through..the cheese will hold it together later. BUT try not to let that happen. I have had it happen to me…several times…:(
Once the potatoes and bacon are fully cooked (use a knife or fork to test), coat the potatoes with lots of shredded cheese..OR you can leave them as is….meaning with the garlic, salt and pepper…they are yummy no matter what way you have them. If that is your choice, pour a little melted butter, chopped parsley and garlic powder over each potato and put into the oven for about 5 more minutes.
Bake until tops are crispy and potatoes are cooked through. The baking process total time is about 1 hour. Transfer to a serving dish and top with the sour cream and chives.
Sour Cream Mixture:
1/2 cup sour cream
1/2 teaspoon garlic powder
1 tablespoon finely chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
Combine the above ingredients in a small bowl. Serve immediately or you can refrigerate until you are ready to serve.
A printable Recipe is Below:
- 4 Idaho Baking Potatoes
- 3 to 5 garlic cloves, thinly sliced
- 4 tablespoons butter, melted (I use unsalted)
- 2 tablespoons olive oil (good olive oil)
- salt and fresh black pepper (I always grind my own black pepper)
- Fresh chives (diced) from my garden
- Bacon (cut into large chunks) I like to use low sodium bacon
- Shredded Cheese of your choice
- 1-cup Sour Cream, optional
- Preheat oven to 400 degrees F.
- Make several parallel slits into each potato top, making sure not to slice completely through.
- Place 3 garlic slices between slits at the crown of each potato., use more if you prefer.
- Put melted butter and olive oil in a bowl and generously coat each potato. (i just love these 2 cup measuring pans)
- Place on a baking sheet lined with aluminum foil and sprinkle generously with salt and pepper.
- When the potatoes begin to “fan out” it’s time to add the good stuff and watch how beautiful this process is.
- Carefully slip a hunk of bacon into each slit of the potato and return to the oven.
- Once the potatoes and bacon are fully cooked (use a knife or fork to test), coat the potatoes with lots of shredded cheese..OR you can leave them as is....meaning with the garlic, salt and pepper...they are yummy no matter what way you have them.
- If that is your choice, pour a little melted butter, chopped parsley and garlic powder over each potato and put into the oven for about 5 more minutes.
- Bake until tops are crispy and potatoes are cooked through.
- The baking process total time is about 1 hour.
- Transfer to a serving dish and top with the sour cream and chives or your choice of toppings.
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1 tablespoon finely chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper
- Combine the above ingredients in a small bowl.
- Serve immediately or you can refrigerate until you are ready to serve.
- I prefer thick slices of Bacon while the original Hasselback style uses very thin slices.
- It takes about 15 minutes for your potato to fan out...depending on your oven and the size of the potatoes
- Don't worry if a slit breaks through your potato..the cheese will hold it together later. BUT try not to let that happen. I have had it happen to me...several times...:(
