Hasselback Potatoes

This is a potato recipe that pairs well with most any meat or is equally delicious when served as a main dish. Potatoes, cheese, bacon and Koss Sauce.So many delicious ingredients coming together in one dish.

Hasselback Potatoes


4 baking potatoes (others such as russet and red skin potatoes can also be used.)

4-5 slices bacon cooked, drained of grease, and chopped.

1/2-3/4 cup shredded cheddar cheese

olive oil to be drizzled over potaotes

salt and pepper to taste

1/2 cup-3/4 cup of Koss Sauce



Preheat oven to 375 degrees. Line a cooie sheet with aluminum foil. Rinse potatoes under water. Pat dry with a paper towel. First you do not want to begin slicing at the very edge of your potato. Leave approximately the width of 2 of your fingers on each end. Using a knife, slice horizontal slits into your potato, being careful not to slice all the way through. Slice, leaving approximately 1-quarter inch between slits. thus making a wedge. Brush each potato lightly with olive oil and sprinkle with salt and pepper. Place in oven and bake for approximately 30 minutes. Take potatoes out of oven You want them to be slightly tender, but not completely done.If they are not done enough, tender enough, bake for approximately 10 more minutes.  Add crumbled bacon in each slit in potato using a fork to open wedges as potatoes are hot. To with cheddar cheese and drizzle Koss Sauce over potatoes. Bake for a few more minutes until cheese is melted.

Remove from oven and cool slightly before serving.