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.

Loaded Hasslebacks

Loaded Hasslebacks

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