I suspect that if you are like me have not been eating nearly enough Hasselback potatoes. Of course, if you are in fact like me then you didn't even know that such a thing existed . ..head under a rock at times as it were . . .
These accordion-fanned spuds were named for the Stockholm restaurant that first served them (thank you Restaurant Hasselbacken!), and have slyly fluttered into our hearts with their pockets of butter and occasionally cheese.
While these potatoes look insanely intricate, they are actually only a small amount more work than your average baked potato. All you need is a sharp knife and a little patience. Each Hasselback potato recipe starts the same way, by scoring your potato (whether large, small, sweet, purple, whatever) with thin slices, 3/4 of the way through the potato. Then, after fanning the slices out gently, you dot with butter, sometimes cheese, herbs, or whatever else your imagination dictates, then pop them in the oven to roast. What emerges is a bit of a cooking miracle -- LOTS of crispy edges, soft interior, toppings in every bite.
This recipe is outrageous, even as far as Hasselbacks go. Time to fire up the grill, stuff some hasselback potatoes with bacon, and smoke those suckers until they're fully cooked.
This recipe isn’t lacking in heart clogging gluttonous, diet food it is not. But everything in moderation is still healthy. This is not an everyday side. Plus you can always catch up on eating your veggies later. So prepare and enjoy these bacon/cheesy spuds with some red meat off the bone and a wonderfully bold red wine.
2 russet potatoes cut in half
2 slices smoked bacon (cut into large pieces)
1/2 cup shredded cheddar
1/4 cup sour cream
1/4 cup fresh chives (diced)
1/2 cup butter (melted)
salt and pepper
mesquite or hickory wood chips
Presoak wood chips for at least 30 minutes.
Set up the grill for indirect grilling, preheat to medium-high.
Wash potatoes and pat dry. Using a large knife, make thin slices across and about 5/6 of the way through each potato (two chopsticks placed on either side ofthepotato will act as a guide and prevent you from cutting right through)
Lay a piece of aluminum foil over the grate in the cool zone of the grill. Place the potatoes on the foil. Brush with each potato with melted butter and season with salt and pepper.
Add wood chips to the coals, smoker box, etc, and close the lid. Continue to add wood chips as necessary to keep a constant flow of smoke over the potatoes.
As the potatoes are cooking, begin cooking the bacon in a frying pan on the stove over medium heat. Be sure to remove the bacon after it’s partially cooked (about half way through).
If you like, save the bacon grease and drizzle over the potatoes on the grill. This really will be a coronary waiting to happen.
When the potatoes begin to “fan out” carefully slip a hunk of bacon into each slit of the potato and continue to cook.
Once the potatoes and bacon are fully cooked (use a knife poke test), cover the potatoes with heaping helping of shredded cheese.
Cook until the cheese has fully melted.
Remove the potatoes from the grill.
Top the potatoes with sour cream and fresh chives.