Roasted Hasselback Potatoes

Ingredients

Steps

• 1

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

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  Ingredients

  • 1 Pound sliced bacon

• 2

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

  Grill: 350 ˚F

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• 3

  Cut the potatoes. On a cutting board, place two wooden spoons on either side of the potato, to prevent your knife from going all the way through. Slice the potatoes into thin chips leaving about 1/4-inch attached on the bottom. Repeat with remaining potatoes.

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  Ingredients

  • 6 Large russet potatoes

• 4

  Remove the bacon from the freezer. Using a sharp knife, cut the bacon into 1-inch pieces, about the size of a stamp. Place the cold bacon into the cracks of the potatoes, between every other slice. Place thinly sliced cold butter between the other slices of the potatoes.

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  Ingredients

  • 1/2 Cup (1 stick) unsalted butter, cold, plus additional melted butter, as needed

• 5

  In a large cast iron skillet, place the potatoes and season with salt and pepper, as desired.

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  Ingredients

  • To Taste salt and pepper

• 6

  Place the cast iron skillet directly 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, 2 hours.

  Grill: 350 ˚F

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• 7

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

  Grill: 350 ˚F

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  Ingredients

  • 1 Cup shredded cheddar cheese

• 8

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

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  Ingredients

  • 3 scallions, thinly sliced