Hasselback Potatoes Stuffed With Bacon
Prep time
Cook time
Total time
Turn dull old roasties into a dream of a side dish. Each thin delicate slice is interwoven with a sliver of streaky bacon heaven and then roasted in buttery garlicky oil.
Glamorous Glutton:
Cuisine: Swedish
Serves: 4
  • 12 Oval, waxy potatoes, not too big
  • 250g Streaky bacon, use good quality as cheaper ones can have a lot of added water which makes it more difficult to crisp
  • 3 tbsp Olive oil
  • 15g butter
  • 3 cloves garlic
  • 3 sprigs of Rosemary or Thyme
  • Salt and pepper to taste
  1. Preheat the oven 220c, 200c fan, Gas mark 7, 425f
  2. Cut the potatoes almost all the way through into thin slices but that are still joined at the bottom of the potato, like a book. See diagram
    Cutting Hasselback Potatoes

    Cutting Hasselback Potatoes

  3. Cut the bacon into 1cm, ½ inch pieces and seperate. Take each potato and ease open the slices and slide a piece of bacon in between. About 6-8 pieces per potato, depending on the size of the potato.
  4. Take a roasting tin or dish and heat the oil and butter toss in the garlic and either rosemary or thyme and any pieces of bacon left over. Add the Hasselback Potatoes and roast for about 45mins basting from time to time. Remove from the oven and serve with fish, meat or chicken.
Recipe by Glamorous Glutton.com at https://www.glamorousglutton.com/hasselback-potatoes-stuffed-bacon/