Hasselback Potatoes with Gorgonzola and Bacon - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Equipment

Baking sheet
Parchment paper

Ingredients

6 large yellow potatoes (3 lb/1.4 kg)
1/2 cup (125 mL) butter, melted
1 tbsp (15 mL) finely chopped fresh rosemary
1/4 tsp (1 mL) each salt and pepper
3/4 cup (175 mL) crumbled Gorgonzola cheese
4 slices bacon, cooked and crumbled

Directions

Preheat oven to 425°F (220°C). Cut slits crosswise into potatoes from one end to the other, about 1/8-inch (3 mm) apart, and stopping before you cut all the way through, about 1/4-inch (5 mm) from bottom, to create a potato fan.
Place potatoes on parchment paper–lined baking sheet. Separate slits, brushing with half of the butter and sprinkling with rosemary; season with salt and pepper. Bake for about 30 minutes or until potatoes start to open up. Brush remaining butter into slits; bake for 20 to 25 minutes or until potatoes are just tender.
Sprinkle Gorgonzola into slits; bake for about 10 minutes or until potatoes are tender and cheese melts. Sprinkle with bacon.

Tips:

Substitute finely chopped cooked pancetta for bacon if desired.
Yukon Gold and Russet potatoes also work well for these potatoes.