Loaded Hasselback Potatoes

Ingredients

• 4 large potatoes
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 cup shredded cheddar cheese
• 4 slices bacon, cooked and crumbled
• 2 tablespoons fresh parsley, chopped

Directions

1. Preheat oven to 400F degrees.
2. Wash and dry the potatoes. Slice each potato into thin slices, making sure you don’t cut them all the way through.
3. In a small bowl, whisk together the olive oil, garlic, and Italian seasoning.
4. Brush the potatoes with the olive oil mixture, making sure to get between the slices. Sprinkle with salt and pepper.
5. Bake in the preheated oven for about 25 minutes, or until the potatoes are tender.
6. Remove the potatoes from the oven and top with the cheddar cheese, bacon, and parsley.
7. Bake for an additional 5 minutes or until the cheese is melted.
8. Serve warm. Enjoy!

Interesting Facts

• Hasselback potatoes originated in Sweden and were first served in the Hasselbacken restaurant in Stockholm in the 1950s.
• The potatoes are named after the restaurant, and the name is sometimes spelled “Hassleback”.
• You can add other ingredients like jalapenos, diced tomatoes, or sour cream to customize your Hasselback potatoes.