Bacon-Studded Hasselback Potatoes | Indiana Kitchen® Brand Pork Products
Thinly slice each potato about 3/4 of the way through. Tuck in thin slices of cold butter into slits.
Ingredients
- 4 Large Russet potatoes (scrubbed and pat dry)
- 6 tbsp cold butter (thinly sliced)
- olive oil spray
- salt and pepper
- 12 ounces colby or sharp cheddar cheese (grated)
- 8 slices Indiana Kitchen bacon
- dill and chives (finely chopped)
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