For many people hasselback style potatoes are nothing new. Make some slices in a potato, bake, and it magically fans out into an impressive looking spud, making for a brilliant addition to any meal (like with my Kale with Sun Dried Tomatoes & Onions recipe) But for all the hasselback recipes out there, most have the spud baking in the oven and I’ve also never seen a recipe where the potatoes are stuffed.
Well enough with that nonsense. Time to fire up the grill, stuff some hasselback potatoes with bacon, and smoke those suckers until their fully cooked.
Much like my mesquite smoked quiche, this recipe isn’t lacking in manly heart clogging gluttonous. But everything in moderation is still healthy…even for you ladies. Plus you can always catch up on eating your veggies later. So prepare and enjoy these bacon/cheesy spuds with some red meat off the bone and a massively bold red wine or brew.
Don’t forget to check back in tomorrow for Thirsty Thursday and the announcement of our Grand Teton Brewing Company Growler Giveaway winner.
- Russet Potatoes
- Bacon (cut into large chunks)
- Shredded cheese
- Sour cream
- Fresh chives (diced)
- Butter (melted)
- Salt and pepper
- Mesquite or hickory woodchips
*No quantities have been listed as this is a recipe where one can use as little or as much of the ingredients as desired.
- Set up your grill for indirect grilling, preheat to medium-high, and presoak your woodchips (if necessary).
- Wash your potatoes and pat dry. Using a large knife, make thin slices across and about 5/6 of the way through each potato.
- Lay a piece of aluminum foil over the grate in the cool zone of the grill. Place the potatoes on the foil. Drizzle with each potato with as much butter as desired and season with salt and pepper.
- Add your woodchips to the coals, smokerbox, etc, and close the lid. Continue to add woodchips as necessary to keep a constant flow of smoke over the potatoes.
- As the potatoes are doing their thing on the grill, begin cooking the bacon in a frying pan on the stove over medium heat. Be sure to remove the bacon after it’s partially cooked (about half way through).
- If you like, save the bacon grease and drizzle over the potatoes on the grill.
- When the potatoes begin to “fan out” it’s time to make the magic happen. Carefully slip a hunk of bacon into each slit of the potato like so and continue to cook.
- Once the potatoes and bacon are fully cooked (use a knife poke test), coat the potatoes with heaping helping of shredded cheese.
- Cook until the cheese has fully melted and remove the potatoes from the grill. Don’t forget to save room in your stomach for the cheese on the foil…simply delicious.
- Top the potatoes with sour cream and fresh chives. Serve with an obnoxiously sized steak and you’re good to go.
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