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Creamy Bacon Chive Hasselback Potatoes

by Matthew Francis Johnson featured in Fulfilling Homemade Potato Recipes


for 4 servings

  • 4 potatoes
  • 1 lb
    bacon, cut into 1.5-inch (4 cm) slices (455 g)

Butter Sauce

  • 4 tablespoons
    butter, melted
  • 1 tablespoon
    garlic, minced
  • 1 tablespoon
    fresh parsley, minced

Chive Cream Cheese Sauce

  • 1 cup
    milk (240 mL)
  • 8 oz
    cream cheese (225 g)
  • ½ teaspoon
  • ¼ teaspoon
  • 1 cup
    fresh chives, chopped, extra for garnish (50 g)
    Calories 962
    Fat 74g
    Carbs 26g
    Fiber 1g
    Sugar 6g
    Protein 45g

Estimated values based on one serving size.



  1. Preheat oven to 425°F (220°C).
  2. Using a sharp knife, make crosswise cuts in each potato, about ⅛ inch (3 mm) apart, stopping about ¼ inch (6 mm) from the bottom.
  3. Microwave your potatoes for 5 minutes per potato.
  4. Mix together melted butter, minced garlic, and minced parsley.
  5. Brush on the potato. Sprinkle with salt and pepper to taste.
  6. Insert 6-8 slices of bacon into the middle section of slots in the sliced potato.
  7. Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 30 minutes, basting with more butter if needed.
  8. In a sauce pan, combine the milk, cream cheese, salt, and pepper. Heat and stir until well-combined and smooth.
  9. Add in the chopped chives to the cream cheese sauce.
  10. Stir and pour over the crispy potatoes. Add extra chives for garnish.
  11. Enjoy!




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