Lit-up Hasselback Potatoes

Prep Time: 1 hr, 20 min Yield 6 potatoes

Ingredients

• 6 Russet potatoes

• ¼ c olive oil

• ¼ c butter, melted

• .125g RSO/FSO (Available in Dispensary)

• Salt and pepper, to taste

• 8 slices of thin-cut sharp cheddar cheese, cut into 1-inch squares

• 4 slices of bacon, cooked crunchy, then crumbled

• 1/3 c sour cream

• 2 T sliced green onions, for garnish

Instructions

1. Preheat your oven to 425°F, with the rack in the middle position.

2. Scrub the potatoes clean and dry them thoroughly, then slice a thin strip off the bottom of each potato, so they can sit flat and stable on the cutting board.

3. Place a potato between two wooden spoons or chopsticks to prevent cutting all the way through. Make thin, evenly spaced slices (about 1/8 inch apart) across the top of the potato, cutting almost all the way through but leaving about 1/4 inch at the bottom intact. Repeat with all the potatoes.

4. Place the potatoes on a baking sheet or dish lined with foil.

5. Whisk together in a sauce pan on low heat butter, RSO/FSO, olive oil, and salt and pepper until fully combined. Use a pastry brush to generously brush the mixture over the tops and in between the slices of each potato, ensuring the flavors penetrate.

6. Place in the preheated oven and bake for about 50-60 minutes, or until the potatoes are tender on the inside and crispy and golden brown on the outside. You can check for doneness by inserting a knife or fork into the potato; it should glide easily through the slices. Let them cool for 5 minutes.

7. Add a slice of cheese between each cut, then place in the oven for another 5 minutes to melt.

8. Once the Hasselback potatoes are done, remove them from the oven and let them cool for a couple of minutes. Garnish with a dollop of sour cream, bacon, and chives.

9. Serve hot for optimal crunch!