Loaded Hasselback Potatoes Dip Recipe By Tasty

Steps:

• Preheat the oven to 400˚F (200˚C).
• Cut the potatoes widthwise about ⅛ inch (8 mm) apart, and ¼ inch (6 mm) from the bottom.
• Soak the potatoes in water for at least 15-20 minutes to remove some of the starch in the potatoes and to allow the cuts to open wider.
• In a large bowl, mix together the cream cheese, 2 cups (200g) of cheddar, bacon, sour cream, and green onions.
• Once finished soaking, dry the potatoes off and place them around the inner rim of a larger cast-iron skillet.
• Heavily brush the potatoes with olive oil. Sprinkle with salt and pepper to taste.
• Place the skillet in the oven for an hour, or until the potatoes are cooked through and crispy on the top.
• Once finished, fill the middle of the skillet with the bacon cheddar dip.
• Top with the remaining cheddar cheese.
• Continue baking at 400˚F (200˚C) for 10-15 minutes or until the cheese is melted and golden brown .
• Enjoy!

Steps:

• In a large bowl, combine cooked potatoes, sour cream, green onions, bacon, salt, and pepper.
• Mash the ingredients together until most of the potatoes are mashed. (Some chunks are good!)
• Cut cheese into ¼-inch (6 ½ mm) strips. Take a spoonful of potatoes and make a ball.
• Place the cheese strip in the middle and wrap the potato around the cheese until it is evenly covered.
• Dredge the sticks in flour, egg, and panko.
• Option 1 - If you're going to bake, Preheat oven to 400°F (200°C).
• Option 1 - To Bake: Transfer dredged sticks onto baking sheet and drizzle olive oil and salt. Option 2 - Fry in oil that is heated at 350°F (180°C) for 3 minutes or until golden brown.
• Option 1 - Bake for 15 minutes or until cheese is completely melted in the middle and the outside is a light golden brown.
• Option 2 - Transfer from oil to drying rack and season with salt.
• Let it cool for a few minutes as they will be HOT.
• Enjoy!

Steps:

• Poke holes in the potato with a fork, then rub with oil and salt.
• Place the bacon slices on the same plate as the potato, microwave for 7-9 minutes until the bacon is crispy and the potato is tender. Make sure the bacon does not burn.
• Crumble the bacon after it's cooled down.
• Slice the potato in half, then use a fork to fluff up the insides.
• Sprinkle the cheese on top, then microwave for another 30 seconds.
• Top with sour cream, the crushed bacon bits, and the chives.
• Enjoy!

Steps:

• Combine the sour cream, cream cheese, and ranch seasoning in a large bowl and stir until smooth.
• Add in the cheddar cheese and stir until well-blended.
• Lastly, add in the crumbled bacon and the green onions and stir.
• Top off with extra green onions, bacon, and cheese and serve with potato chips, potato wedges, or fries!
• Enjoy!

Steps:

• Preheat oven to 425°F (220°C).
• Lay 2 chopsticks about 2-3 inches apart on a cutting board.
• Place a potato lengthwise between the chopsticks, making sure the potato touches the cutting board.
• Make ¼-inch slices across the potato, making sure you do not cut through the bottom of the potato. The chopsticks will help serve as a bumper of sorts to prevent this from happening. Repeat with the second potato.
• Transfer the potatoes to a baking sheet lined with parchment paper, then brush the butter evenly on both of the potatoes.
• Sprinkle a bit of salt and pepper on top of the potatoes, then bake for about 30 minutes until the slices of each potato have started to separate and crisp up. To have a better separation between the slices, pull the slices apart before they are baked.
• Remove the potatoes and lower the oven heat to 350°F (180°C).
• Place a square of cheddar cheese in between the slits in the potatoes, then return to the oven and bake for about 10 minutes, until the cheese is melted and starting to bubble.
• Garnish each potato with a dollop of sour cream, bacon, and green onions.
• Serve and enjoy!