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Roasted Hasselback Potatoes

20

2

Hickory

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

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  • 1 Pound sliced bacon

  • 6 Large russet potatoes

  • 1/2 Cup (1 stick) unsalted butter, cold, thinly sliced

  • kosher salt

  • Freshly ground black pepper

  • melted butter

  • 1 Cup shredded cheddar cheese

  • 3 scallions, thinly sliced

  • 1

    Place the bacon in the freezer for 30 minutes to chill.

    • 1 Pound sliced bacon

  • 2

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

    350 ˚F

  • 3

    On a cutting board, place two chopsticks on either long side of a potato. Cut the potatoes into 1/8-inch-thick slices, stopping where the knife meets the chopsticks to leave about 1/4 inch attached on the bottom. Repeat with the remaining potatoes.

    • 6 Large russet potatoes

  • 4

    Remove the bacon from the freezer. Using a sharp knife, cut the bacon into 1-inch pieces. Wedge the bacon into the potatoes between every other slice. Place thinly sliced butter between the other potato slices. Arrange the potatoes in a large cast iron skillet and season with salt and pepper.

    • 1/2 Cup (1 stick) unsalted butter, cold, thinly sliced

    • To Taste kosher salt

    • To Taste Freshly ground black pepper

  • 5

    Place the cast iron skillet on the grill grates and close the lid. Cook the potatoes, basting with melted butter every 30 minutes, until tender, cooked through, and golden brown, about 2 hours.

    • To Taste melted butter

  • 6

    Top the potatoes with the cheddar cheese and cook until the cheese is melted, 5-10 minutes.

    350 ˚F

    • 1 Cup shredded cheddar cheese

  • 7

    Remove the potatoes from the grill and garnish with the scallions. Enjoy!

    • 3 scallions, thinly sliced

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