loaded "hasselbeck" potatoes
I know ... I know ... that it's called "hasselback" potatoes ( named from it's Swedish origin). It's just that I decided to make this particular dish during the opening Sunday night football game of this NFL season so to go with the theme instead of "Hasselback" I named it after the quarterback Matt Hasselbeck instead LOL. I am ... a dork. Anyways.... this was actually a dish requested by one of my girlfriends so I'm sure she will be happy to see it on the site ( Alexis Tammy Lynn next time you can make it for me ! haha) She actually requested loaded baked potato but I think this is a much better version. Enjoy!
2 Potatoes - washed and scrubbed clean
4 strips of bacon - cooked then chopped or crumbled
4 Tbsp of salted butter chilled then sliced very thinly
1.25 cups of shredded cheddar cheese ( or whatever cheese you have on hand)
3 Tbsp of chopped green onions
Sour cream to liking
Okay what is the biggest complaint about a baked potato? If it isn't baked through. So to minimize this problem the first thing you do is put your cleaned potatoes ( skin on and everything) into a microwaveable bowl and microwave for 5 minutes per potato. Be careful it will be hot when you take it out so just stick it into the fridge to cool off!
Preheat oven to 425 degrees.
Meanwhile I prepare the rest of the ingredients: cooking my bacon then chopping it up , slice my chilled butter into thin slices (then stick it back in the fridge) and chopping up my green onions. Just a quick tip about cooking bacon - I know most people like to heat up the pan then add in the bacon but I find that if you [ut bacon in a cold pan and on medium low heat let it cook slowly - it doesn't curl up and get burnt. You get nice even strips of bacon =) Reserve the bacon grease.
Once the potato has cooled a bit in the fridge, take it out and cut thin slices ALMOST to the bottom but without obviously slicing it through. It will be much easier to cut the potato because it is already mainly cooked through. Just make sure your knife is sharp so that you can make accurate cuts and keep the skin intact. The potato should still hold together after you are done slicing.
Scallop the potato with the sliced pats of butter (meaning put the butter into the slices). Since I am using salted butter I really don't feel a need to add more salt but that is up to the person of course. Place the potato/potatoes in an oven safe dish and bake for 20 minutes - then baste with the butter that has drizzled down OR with the bacon grease... I know ...but yolo. Bake for an additional 20 minutes then add the cheese and try to get it in between the slices. Turn off the oven and let it sit in the oven for a couple minutes until the cheese has melted. Remove from the oven then top with however much sour cream you like and the prepared bacon and green onion.
Don't feel limited to just this - you have the canvas ( the potato) top it with whatever you like or have on hand. That's what makes cooking fun because you can always interchange things. If you don't have butter use olive oil. If you don't have bacon use ham! You get the gist =)