Cheesy Hasselbacks


  • 6 medium russet potatoes
  • 3 tbsp. olive oil, divided
  • Kosher salt
  • Cheddar
  • sour cream
  • Chives
  • crumbled bacon


  1. Thinly slice russet potatoes (but don’t cut all the way through). Brush with 1 1/2 tablespoon olive oil; bake at 425 degrees F for 30 minutes.
  2. Brush with another 1 1/2 tablespoon oil. Sprinkle with salt. Bake 30 minutes more or until tender.
  3. Stuff Cheddar, cut into thin sticks, between slices. Bake until cheese melts. Garnish with sour cream, chives and bacon, if desired.


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