fries with that, hassle backs, potato buns, sides -
Loaded Hasslebacks
Choose your favourite cheese and tasty toppings to makes these easy loaded hassle back potatoes.
Loaded Hasslebacks
Kelly Bramill
Rated 4.0 stars by 1 users
Category
Vegetarian
Servings
6
Prep Time
15 minutes
Cook Time
90 minutes
Choose your favourite cheese and tasty toppings to makes these easy loaded hassle back potatoes.
Ingredients
- 1 large potato per person, around 250g each
- 100g Butter, melted (enough for 6 potatoes)
-
3 tsp A&O Fries With That seasoning (for 6 potatoes)
- 20g of your favourite cheese per potato, sliced thinly into 1 inch squares
- 1 slice Streaky Bacon per potato, finely sliced
- Parmesan
- Sour Cream
- Chives & Parsley
- Flakey salt
Directions
- Preheat your oven or BBQ to 200°C.
- Fry off the bacon in a frying pan until crispy. Drain and set aside.
- Wash and dry the potatoes, then slice a thin sliver off the bottom of each so they don’t rock around for the next bit.
- Take a pair of chopsticks or table knives, and place them either side of the long edges of the first potato. Using a sharp knife make thin slices, about 5mm apart, crosswise right along the potato, stopping when you hit the makeshift guardrails. Repeat for the rest of the potatoes.
- Rinse each potato well after slicing to remove any starch. Pat dry and place them on a baking sheet.
- Mix 3 tsp of A&O Fries With That seasoning with the melted butter.
- Brush each potato with the melted butter mix, making sure to get it between the slices.
- Bake for 1 to 1 and a half hours, until the potatoes are tender.
- When the potatoes are cooked and golden, remove them from the oven and carefully slide the cheese into the spaces between every other slice. Return to the oven for about 5 more minutes until the cheese has melted.
- Grate over some parmesan and serve hot with sour cream, chives, parsley and crispy bacon on top.