Have you ever made your family a beautiful, photo-worthy food/meal, set it on the table ceremoniously, and they all “ew” and “ah” about how delectable it looks and all the trouble you must have went through? No?! Yeah, well, me either.
That is why I reserve food / meals such as those for dinner parties. Adults know how to appropriately compliment and fawn over my food, making the effort much more validating. The kids will only disgustingly pick off anything resembling a green hue, and be very suspicious of anything they have never laid eyes on before.
However, this Loaded Potato Hasselback recipe is so easy to prepare, I will allow my kids to enjoy their culinary beauty and prepare them frequently. Sometimes they’re even feeling particularly gracious, and I get a “Cool!” as I set them on the table. Then they proceed to pick them up and try to make the potato “mouths” talk to each other. I let us all have a few laughs then shut that scene down, because we all know how dinner antics can easily escalate. Next thing you know the baby will be sticking broccoli florets in his ears. Give and take people…give and take.
- 6 medium russet potatoes, scrubbed
- 2 tablespoons olive oil
- 2 cups cheddar cheese, shredded
- 4 slices bacon, cooked and crumbled
- sour cream
- sliced green onions
Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes. Don't worry if the potato slices are close together. As the potatoes bake the layers will fan out.
Place the potatoes on a foil-lined baking sheet. Pour the olive oil into a small bowl and use a pastry brush to spread the olive oil all over and in between the slices as much as possible. Season the potatoes with salt and pepper all over.
Bake at 425° for 30 minutes. Remove from oven and brush with more olive oil as layers open up and season with salt and pepper again. Bake for 30 more minutes or until potatoes are tender and crisp.
Remove from oven and sprinkle with cheese all over potatoes, pushing it in between the layers as much as possible. Bake for 5-10 minutes longer or until cheese is melted. Sprinkle immediately with bacon and serve with sour cream and green onions.