Hasselback potatoes with creamy garlic dressing

Cheese, bacon and our creamy garlic dressing make these fully loaded crispy potatoes a real treat

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Prep Time: 1.5 hours Servings: 4
  • 4 large potatoes

    olive oil

    4 bacon rashers

    100g tasty cheese (Leicester cheddar if available), grated

    Edmonds Deli Style Creamy Roasted Garlic Dressing

    2 spring onions, thinly sliced

    1. Preheat oven to 200°C.
    2. Cut ½ cm off one side of each potato so there is a flat side for the potato to rest on and not roll around. Place a chopstick on either side of the potato and slice thinly crosswise down the full length. Place potatoes on a tray lined with baking paper. Drizzle with a little olive oil and season with salt and pepper. Roast in the oven until crisp on the outside and tender on the inside (about 1 hour).
    3. Meanwhile fry or grill bacon until crispy. Drain, cool and chop into bite sized pieces.
    4. When potatoes are done, stuff each slice with a little bacon and cheese and sprinkle some cheese on top, return to the oven until cheese has melted. Serve with a generous dollop of roasted garlic dressing and spring onions.

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