Bacon Hasselback Potatoes

This recipe was fantastic!! It came from the November issue of food network magazine.  The recipe below makes 12 servings (1 potato each).

Image by Jason Hedlund

Ingredients:
4 slices thick-cut bacon, each cut crosswise into 9 pieces
Kosher salt
12 medium Yukon gold potatoes, peeled
1 stick unsalted butter
salt and freshly ground black pepper
2 scallions, finely chopped
2 Tbsp finely chopped  fresh parsley
1 clove garlic, finely chopped

Directions:
1.  Lay the bacon pieces on a baking sheet and freeze until hard, about 30 minutes.  Meanwhile, preheat the oven to 350F.  Bring a large pot of salted water to a boil.
2.  Using a sharp knife, make crosswise cuts in each potato, about 1/8 inch apart, stopping about 1/4 inch from the bottom.
3.  Add the potatoes to the boiling water and cook 4 minutes.  Remove with a slotted spoon and carefully transfer to a baking sheet and let cool slightly.  Pat the potatoes dry then insert 3 pieces of the bacon into the cuts of each potato, spacing the bacon evenly and letting it poke out of the top.  Melt 5 Tbsp of butter and brush generously over the potatoes and in the cuts.  Reserve any excess butter for basting.  Season the potatoes with salt and pepper.
4.  Transfer the potatoes to the oven and bake until the outsides brown and crisp, about 3 hours, basting halfway through with reserved melted butter.
5.  When the potatoes are almost done, melt the remaining 3 Tbsp butter and mix with the scallions, parsley, and garlic.  Spoon over the potatoes and roast for 5 minutes.  Take about of oven and serve.  Enjoy!

Jason and Beth's Rating: 9.5/10

Nutrition:
176 calories
8g fat (5g saturated)
20mg cholesterol
62mg sodium
26g carbohydrates
3g fiber
3g sugar
4g protein