Roasted Hasselback Potatoes

Potatoes with cheese
Roasted Hasselback Potatoes

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


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.

Roasted Hasselback Potatoes with butter

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.

Roasted Hasselback Potatoes

Top with cheese blend the last 10-15 minutes of cook. Top with scallions and chives. Enjoy! 


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