March 30, 2026

Loaded Hasselback Potatoes

Serves:

Cooking Time:

< 90 min

Ingredients:

6 large potato(es), washed
45 ml butter
45 ml oil
salt for sprinkling
200 g LANCEWOOD® Cheddar, sliced
200 g rindless streaky bacon, chopped
oil for frying
250 ml LANCEWOOD® Sour Cream
2 spring onion(s), chopped
100 g LANCEWOOD® White Cheddar, finely grated (optional)

Method

Preheat the oven to 180°C.
Cut the potatoes into 7 mm slices, but do not cut right through. Place on a baking sheet.
Melt the butter and add the oil. Brush over the potatoes. Sprinkle with salt.
Bake for 1 hour or until soft in the middle and golden outside. Remove from the oven.
Push slices of cheddar cheese in between the potato slices.
Bake for a further 15 minutes until the cheese has melted.
Meanwhile fry the bacon in a little oil until crispy. Once the potatoes are ready, spoon sour cream on top and sprinkle bacon over.
Top with spring onions. Serve with extra white cheddar cheese (optional).

HINTS & TIPS:

Use any LANCEWOOD DIP&TOP™ flavour instead of sour cream.
When cutting the potatoes, put two wooden skewers either side of the potato to cut them evenly.
The skewers will prevent you from cutting right through.