Hasselbeck potatoes with bacon and cheese
Miscellaneous / / December 31, 2020
Hasselbeck potatoes baked according to this recipe can be served as an independent dish or as a side dish for meat. Try it, you will definitely like it.
- Recipe author: Daria Polukarova
- After preparation, you will receive 2 servings
- Cooking time: 55 minutes
- Prep time: 5 minutes
- Total recipe preparation time: 60 minutes
Ingredients
- Large potatoes 4 pieces
- Vegetable oil 3 tbsp. spoons
- Salt to taste
- Bacon or ham 5 slices
- Hard cheese 4 slices
- Green onions 3 feathers
- Sour cream 4 tbsp. spoons
- Butter to taste
- Philadelphia cheese to taste
- Mushrooms to taste
- Minced meat to taste
- Spicy sausages to taste
- Vegetables to taste
- Bread crumbs 2 tbsp spoons
- Nuts 2 tbsp spoons
Cooking method
-
Brush the tubers and dry well with a napkin. Slice the potatoes about ⅔ (don't cut through!).
You can prop the vegetable with the wooden paddle handles on both sides. The knife will rest against the shoulder blade and prevent you from accidentally cutting the tubers completely.
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Grate the prepared potatoes with vegetable oil, salt well and send to the oven preheated to 200 degrees for 40-60 minutes.
Roasting time depends on the size of the tubers you have chosen.
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Prepare the filling: fry the bacon pieces, slice the cheese thinly and chop the green onions.
You can also add aromatic butter, Philadelphia cream cheese, fried mushrooms or minced meat, hot sausages or vegetables.
Carefully distribute the filling in the incisions of the already baked tubers, not pushing it in too much so that they do not burst at the base.
-
Rub the remaining cheese over the stuffed potatoes, or sprinkle with breadcrumbs for a more textured variety.
Chopped nuts can be used instead of crumbs.
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Put the potatoes in the oven for another 5-7 minutes so that the cheese has time to melt.
Spread sour cream on top of the finished dish, sprinkle everything with the remaining bacon and green onions.
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