Bacon and cheese-stuffed hasselback potatoes

This potato recipe produces the perfect example of stuffed hasselback potatoes. Golden, buttery potatoes are topped with crispy bacon and plenty of cheese - this dish is true comfort food!

By Bernadette Hogg
  • 1 hr cooking
  • Serves 4
  • Print


  • 6 medium floury potatoes
  • 1 large clove garlic
  • salt and freshly ground black pepper
  • 50 gram butter, softened
  • 4 slice streaky bacon
  • 1/2 cup tasty cheddar cheese, grated
  • 125 gram sour cream
  • 1 tablespoon chives, finely chopped


  • 1
    Preheat oven to 180°C.
  • 2
    Using a sharp knife, slice potatoes thinly, making sure you don’t cut all the way through.
  • 3
    Finely chop garlic with ½ teaspoon of salt, then mix together with the butter.
  • 4
    Spread garlic butter over the potatoes and in between some of the slices.
  • 5
    Arrange potatoes with slices facing up in a baking dish. Cook for 50 minutes, or until tender with golden edges.
  • 6
    While the potatoes are cooking, pan-fry the bacon until crisp, then chop into small pieces.
  • 7
    Sprinkle cheese over cooked potatoes, gently pushing some into the slices. Return potatoes to oven for 5 minutes, until the cheese has melted.
  • 8
    Serve potatoes with dollops of sour cream, bacon and sprinkle with chives.
  • 9
    Season with salt and pepper.
  • 10
    Serve potatoes as a light meal or a side dish.


PER SERVE: Energy: 575kcal, 2406kj Protein: 21g Fat: 44g Saturated fat: 24g Cholesterol: 95mg Carbohydrate: 24g Fibre: 3g Sodium: 931mg