Roasted Hasselback Potatoes
Recipe inspiration from Doug Scheiding IG: @roguecookers
2 Large Russet Potatoes
½ Pound Bacon
½ Cup European Style Butter (Meat Therapy preference: Banner Butter sea salt)
Salt & Black Pepper (Meat Therapy preference: Meat Church Holy Cow)
1 cup of Colby & Habanero Jack cheese blend
2 Scallions
1 Bunch of Chives
Oak or Hickory wood/pellets
Steps:
Cut potatoes into thin slices leaving ¼” attached at the bottom. Cut uncooked bacon into 1×1 pieces and place in between all slices of potato. Place potatoes in ½ steam pan or cast-iron skillet. Cut the butter into slices and top potato. Season with salt & pepper or favorite seasoning.
Get your cooker up to 350° with Oak or Hickory. Place panned potatoes on grates and baste every 30 minutes with melted butter. This will take 2-3 hours until probed soft.
Top with cheese blend the last 10-15 minutes of cook. Top with scallions and chives. Enjoy!
