Did you know that Hasselback potatoes are believed to have been named after the Hasselbacken Restaurant, in Stockholm, Sweden? They are always thinly sliced to resemble a fan or accordion.

MAKES 4 // COOKING TIME 1 hour 20 min

INGREDIENTS
4 large potatoes
125 g unsalted butter, thinly sliced
Salt and black pepper
1 cup grated mature cheddar
6 rashers streaky bacon, finely chopped, cooked until crispy
¼ cup sour cream
2 tbsp chopped spring onions

METHOD
1. Preheat oven to 180°C.
2. Cut slices in each potato, ¾ of the way through and 1 cm apart.
3. Place butter in the openings and season with salt and pepper. Bake the potatoes for 1 hour, until crispy and golden brown.
4. Top potatoes with cheese and return to oven for a few minutes, until melted.
5. Serve topped with bacon bits, sour cream and spring onions.

The post Loaded Hasselback potatoes appeared first on MyKitchen.