Every bite of these Hasselback potatoes offers a delectable contrast of textures – tender and fluffy on the inside, golden and crispy on the outside. The aromatic garlic and rosemary blend seamlessly with the smoky richness of bacon, creating a taste sensation that’s perfect for any occasion, from weeknight dinners to holiday feasts.
Ingredients
| 6 | medium Yukon gold potatoes |
| 8 | slices HORMEL® BLACK LABEL® Garlic Rosemary Flavored Thick Cut Bacon, cut crosswise into 1-inch pieces |
| ½ | stick unsalted butter, melted |
| Salt and freshly ground pepper | |
| 2 | teaspoons finely chopped fresh parsley |
| 2 | teaspoons finely chopped fresh rosemary |
| 1 | clove garlic, finely chopped |
Directions
Heat oven to 350°F. Using a sharp knife, make crosswise cuts in each potato, about 1/8-inch apart, stopping about ¼-inch from bottom.
Insert 1 to 2 pieces of bacon into cuts of each potato, spacing the bacon evenly and letting it poke out of the top. Place on rimmed baking sheet. Brush melted butter generously over potatoes and in the cuts. Reserve remaining butter for basting. Season potatoes with salt and pepper.
To remaining butter, stir in parsley, rosemary and garlic.
Bake 2 hours or until tender and browned, and bacon is crisp; basting in final 30 minutes cooking time with reserved butter mixture. Season again with salt and pepper.