• Prep Time: 15 mins
  • Cooking Time: 40 mins
  • Serves: 4

Garlic Bacon Stuffed Hasselback Potatoes

  • Recipe Submitted by on

 Ingredients List

  • 4 potatoes, washed-used russett
  • 4 tablespoons butter, melted
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon pepper
  • 6 slices bacon, cut into 2" pieces
  • chopped fresh parsley, optional for garnish, or try sliced green onions


Preheat oven to 400 and generously grease a baking sheet. If desired, add parchment paper to the baking sheet and grease the parchment paper. Set aside.

Place 2 wood spoons next to a potato. Use a knife to slice 1/4" slices into the potato, using the spoons as a guide to stop the slice so you are not cutting all the way through the potato. Repeat until all potatoes are cut.

In a small, shallow bowl, add Parmesan cheese, garlic powder, salt, Italian seasoning and pepper and mix well.

Dip the potato in butter and roll to coat all sides. Dip the potato in the cheese mixture and roll to coat. Use a knife to separate the pieces of potato and aid in sliding a piece of bacon into each slit on the potato. When complete, sprinkle with additional cheese seasoning and place on a baking sheet.

Bake for 40 minutes. When cooking is complete, remove from oven and garnish with fresh chopped parsley if desired.

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