Loaded Hasselback Tato


First, here is my disclaimer… In no way do I claim that I originated this recipe. Here is my spin on this classic recipe…

Preheat oven to 400 degrees.
4 large potato’s
4 Tbsp butter, thinly sliced.
Olive oil for drizzling
1 packet of dry ranch dressing mix
8 slices of Colby jack cheese
6 rashers maple bacon, cooked
3 green onions, sliced thin
Sour cream to dollop

First slice your potato’s in 1/8 inch slices, 3/4 of the way through potato. Being careful not to slice all the way through. Stuff each potato with 1 Tbsp of butter. (Every few slices). Drizzle with olive oil, salt pepper and ranch. Bake for about 1 hour. Remove from oven and stuff with cheese, I used a small biscuit cutter and cut two rounds out of each slice of cheese. Sprinkle with bacon and green onions. Return to oven for about 5 minutes. Top with a dollop of sour cream.
This recipe had been linked to http://www.foodiefriendsfriday.com weekly links party 5/23/13


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