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Bacon Hasselback Potatoes
Bacon Hasselback Potatoes

Before you jump to Bacon Hasselback Potatoes recipe, you may want to read this short interesting healthy tips about Nutritious Power Goodies.

Eating healthy foods makes all the difference in the way we feel. We tend to feel way less gross when we increase our intake of healthy foods and reduce our consumption of processed foods. A bit of pizza doesn’t make you feel as healthy as eating a fresh green salad. Sometimes it’s difficult to find healthier foods for snacks between meals. Shopping for snack foods can be a challenge because you have countless options. Here are a few healthy snacks which you can use when you need an instant pick me up.

Foods made from whole grains are great for a easy snack. A mid-morning snack of whole grain bread together with some protein will keep you until it’s time for lunch break. Eating on the run can be more healthy with whole grain chips and crackers. Selecting whole grain foods is always far better than eating the refined grains we commonly find in our grocery stores.

There are lots of healthy snack foods you can choose that do not involve a lot of preparation or searching. When you make the choice to be healthy, it’s simple to find just what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to bacon hasselback potatoes recipe. You can have bacon hasselback potatoes using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to cook Bacon Hasselback Potatoes:
  1. Provide 1 stick butter
  2. Prepare 1 salt and pepper
  3. Use 2 stick scallion finely chopped
  4. Prepare 1 clove garlic finely chopped
  5. Prepare 1 packages thick cut bacon, each cut crosswise into 9 pieces
  6. Get 2 tbsp fresh parsley finely chopped
  7. Prepare 12 large Gold potatoes
Steps to make Bacon Hasselback Potatoes:
  1. Lay the bacon pieces on a baking sheet and freeze until hard, about 30 minutes. Meanwhile, preheat the oven to 350°F. Bring a large pot of salted water to a boil.
  2. Using a sharp knife, make crosswise cuts in each potato, about 1/8 inch apart, stopping about 1/4 inch from the bottom.
  3. Add the potato to the boiling water and cook 4 minutes. Remove with a slotted spoon and carefully transfer to a baking sheet; let cool slightly. Pat the potatoes dry, then insert 2 pieces of the frozen bacon into the cuts of each potatoes, spacing the bacon evenly and letting it poke out of the top. Melt 5 tablrspoons butter and brush genrleriusly over the potatoes and in the cuts. Reserve any excess butter for basting. Season the potatoes with salt and pepper.
  4. Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 2 hours, basting halfway through with the reserved melted butter.
  5. When the potatoes are almost done, melt the remaining 3 tablespoons butter and mix the scallion, parsley and garlic. Spoon over the potatoes and toast 5 more minutes. Transfer to a platter and season with salt and pepper again.

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