Parmesan, Basil, and Bacon Hasselback Potatoes for #FKAChallenge 1
 
 
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Ingredients
  • 4 baking potatoes, peeled
  • 3 tablespoons olive oil, separated
  • 1 egg
  • 4 cloves garlic, sliced thin
  • 4 slices bacon, chopped
  • 4 tablespoons fresh basil, chopped
  • 4 tablespoons shaved parmesan cheese
  • salt and pepper, to taste
  • 1 set wooden chopsticks
Instructions
  1. Preheat oven to 450 degrees F.
  2. Wash and peel the baking potatoes. As you peel, slice one long side so it will lay flat. Place peeled potatoes on a cutting board. One at a time, set the wooden chopsticks lengthwise on either side a potato (they will serve as a guard so you won't slice all the way through the potato). Use a sharp knife to slice each potato crosswise, about ¼ inch apart for each slice.
  3. When you finish cutting each potato, place each into a bowl of cold water. When you are ready to cook the potatoes, gently fan them open while running under water. Dry each potato thoroughly and place in an oiled baking dish (or you can use cooking spray).
  4. Drizzle the potatoes with 2 tbsp of olive oil. Then, in a bowl, whisk the egg and remaining 1 tbsp of olive oil together. Brush lightly over each of the potatoes, making sure to get some in the cracks and covering the potatoes thoroughly.
  5. Slice the garlic cloves into thin pieces, then place the slices between every few fans of the potatoes. Season lightly with salt and pepper.
  6. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the aluminum foil and bake for an additional 20 minutes, until the potatoes turn crispy and golden, with soft flesh. Remove from oven.
  7. To serve, top each potato with 1 tbsp each of parmesan and basil, and one slice of chopped bacon. Enjoy!
Recipe by Helpful Homemade at https://helpfulhomemade.com/hasselback-potatoes/