Cheese and Bacon Hasselback Potatoes

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But I was having a few people over for dinner the other night and I thought what the hell, I might as well give them a go! Obviously you don’t have to put cheese and bacon on top of yours but frankly, I’d then think you were a bit strange! These were divine, like roast potatoes on steroids covered in cheese, and I’ll be making them again in a heartbeat. We ate them with plenty of veg and some tasty gammon, and it made for an excellent dinner.

Ingredients

15 Medium Sized King Edward Potatoes (or similar)
Fry Light
60g Red Leicester Cheese
5 Rashers of Bacon (all fat cut off)
Fresh Rosemary
Rock Salt and Pepper (to taste)

Instructions

Preheat your oven to 200 degrees, and wash your potatoes, but don't peel them.
Carefully use a sharp knife to slice each potato from side to side multiple times, every 3mm or so, being careful not to cut all the way through. You should leave about one to two centimetres uncut at the base, but cut enough that the sections can pull apart slightly. Don't worry that they don't fan out completely yet, as they do so when you bake them.
Spray a tray with lots of FryLight and then place your potatoes on the tray. Spray with lots more FryLight and sprinkle with rock salt and pepper.
Sprinkle over your fresh rosemary, and pop in the oven for 45 minutes.
In the meantime greate your cheese and chop up your bacon into small pieces.
Fry the bacon until crispy just before you take your potatoes out of the oven, and then carefully put bits of bacon between the ridges of the potatoes. Sprinkle over any remaining bacon and then sprinkle on the cheese.
Put the tray back in the oven for a further 10-15 minutes or until the cheese is nice and melted and has started to catch slightly.
Remove and serve immediately while they're still hot and melted!

Source>>Cheese and Bacon Hasselback Potatoes@basementbakehouse.com