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Roasted Hasselback Potatoes by Doug Scheiding

Roasted Hasselback Potatoes by Doug Scheiding

By Doug Scheiding

Make a meal out of these potatoes. Bacon and butter are loaded into Hasselback style potatoes, slow roasted and topped with melted cheddar cheese and fresh scallions.

Prep Time

30 Min

Cook Time

2 Hr




Number of People Serving


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Units of Measurment:
6 Large russet potatoes
1 Pound bacon
1/2 Cup butter
To Taste salt
To Taste black pepper
1 Cup cheddar cheese
3 Whole scallions


  • 1

    To cut potatoes, place two wooden spoons on either side of the potato (this prevents your knife from going all the way through). Slice potato into thin chips leaving about 1/4” attached on the bottom.

  • 2

    Freeze bacon slices for about 30 minutes then cut into small pieces about the size of a stamp. Place these in the cracks between every other slice.

  • 3

    Place the potato in a large cast iron skillet. Top the potato with slices of hard butter (you can also place thin slivers of cold butter between the potato slices with the bacon if desired). Season with salt and pepper.

  • 4

    When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.

  • 5

    Place the cast iron directly on the grill grate and cook for two hours. Top potatoes with more butter and baste with melted butter every 30 minutes.

  • 6

    In the last 10 minutes of cooking, sprinkle with cheddar and return to grill to melt.

  • 7

    To finish, top with chives or scallions. Enjoy!

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