dosequisxx: Pro Tip: Placing the skewers in first near the bottome will help guide you when cutting since you don’t want to cut all the way through.
Johnpecan: Objection 1: Slicing and stuffing all that stuff in potatoes takes forever.
Objection 2: Bacon will not get crispy like that.
KSSLR: That prep looks very time intensive. Is it?
Haliax77: Oh boy i can’t wait to show this new recipe to my cardiologist
Uncle_Retardo: I would smash those down my mouth so hard. Also, when I make them I put two small pieces of some pencil shaped wood in my kitchen next to the potato like this I0I so when I cut them I don’t cut all the way through and ruin them.
Alpinekiwi: While I have time to eat this, who seriously has time to make it?
totzro: Again with the fucking barbecue grill?!
jx9hc: Can we please do a kickstarter or something to buy this guy a normal oven/stovetop?
canada5dollarbill: I think this would be better if you made a compound butter.
Mix garlic, onion powder and maybe some paprika in butter, throw it onto plastic wrap, then roll it up into a tube. Place into the freezer and then cut into thin medallions to put into these potatoes.
Do the same with chives or green onions and use it for scrambled eggs.
k9_amunity: Got super nervous when that skewer shot through right beside the fingers.
Castrolerobot: I thought he was going to boil the potatoes over charcoal and I lost it.
formerself: Swede here who’s had hasselbackspotatis quite a few times. This looks like a lot of work for what’s just a simple way to improve potatoes. Also, cheddar cheese with this sounds awful since a normal pairing would be with steak and gravy.
OP also forgot about the breadcrumbs and almond flakes.
gregthegregest: Source: https://youtu.be/fSngiVA1NYE
Hassle back potatoes are easy to make and taste great! With a crispy outside and soft middle, by loaded it up, it takes it to the next level.
Step 1: Take Your Potato and Cut Into It Most of the Way Down.
Continuing doing half a cm apart until you have cut until you reach the other end of the potato.
Step 2: Next Time Slices of Butter and Push Them Between the Cuts.
This will add a whole lot of flavor.
In case the potatoes have gotten a little broken when pushing the butter, push a wood skewer through the middle.
Have the bbq or oven sitting at around a temp of 350f or 180c.
Step 4: Cover With the Lid and Cook for 45 Minutes.
Step 5: These Have Softened in the Middle and Begin to Crisp Up on the Outside.
Transfer to a small roasting tray.
Step 6: It’s Time to Load Up These Potatoes.
In-between each of the cuts, place a slice of cheddar cheese and a slice of bacon.
Season with salt.
Step 7: Placing Them Back in the BBQ
Cook for another 15 to 20 minutes or until the cheese has become golden brown.
Step 8: Top With Some Sour Cream and Slice Springs.
Step 9: These Look Amazing!
tekkitan: They look awesome, but the prep time just seems like a lot of work for not as much payoff. You could make cheddar scallop potatoes with bacon in a hell of a lot less time and have pretty much the same flavor. Maybe even better since the bacon would cook better and not be as soggy as these probably are inside the potato.
daddydunc: I can never get the slices to stay open so they crisp. I’ve tried several times and will never try again. My potato dreams have been dashed (with salt and pepper).
brandiniman: So what’s the story with that lower grill grate? Seems like a good idea…
eydryan: I read that as Hasselblad potatoes and was very confused.
CH33S3D: Can one cook this in an air fryer?
AimeeB92: If I tried this I would lose some fingers..
I can’t even chop a sweet potato 😭
Throwaway__shmoe: I bet after eating one of those your blood turns to jello.
twitchosx: You are supposed to put 2 wooden spoons or chopsticks or thick skewers on each side of the potato when cutting so that when you cut down, you hit the “guides” and don’t go all the way through the potato
duewhaa: I feel like I see Hasselback recipes on this subreddit more than anything, either chicken or potatoes.
Djinnrb: Wouldn’t the bacon be salty enough?
inibrius: As much as I love Matt Hassleback, his fucking potatoes are too much work.
madwill: Nobody has that grill! Stop it !
minaccia: Too much trouble for me.
Snakeoilsage: Every time I see “hassleback” I think they’ve discovered a way to create potatoes that look like David Hasslehoff and I am always disappointed.
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