BBQ Loaded Hasselback Potatoes - These babies are sliced, wrapped in foil and cooked on the barbecue. I thought about cooking these in the oven, but with summer rolling in, I didn't want to heat up my house! Slathered in garlic butter and topped with melted cheddar cheese, crispy bacon, sour cream and green onion, these are mouthwatering good. You can serve them as an appetizer, side dish or even a main course! Transforming the classic baked potato into a delicious loaded hasselback potato gives these babies so much more flavor because each slice gets the flavor it deserves.
BBQ Loaded Hasselback Potatoes
Serves: 4
Ingredients:
- 4 russet potatoes
- ¼ cup sour cream
- 3 slices thick cut bacon, cooked and chopped
- ⅓ cup cheddar cheese, grated
- 3 tablespoon butter
- 2 tablespoon green onion, chopped
- ¼ teaspoon garlic powder
- ⅛ teaspoon paprika
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
Directions:
- Using a wooden spoon, place a potato on top of the spoon and cut thin slices leaving the potato attached at the bottom. The spoon should allow you to cut all the way down without cutting through the entire potato! Repeat with all potatoes.
- Melt the butter with the garlic powder and paprika. Baste all the potatoes with butter. Then, sprinkle with salt and pepper and wrap each potato tightly in foil.
- Heat your grill over low heat. Add the potatoes to the grill and cook for about 20 minutes on each side.
- Your potatoes should be slightly soft when you push on the side of the potato. If they still feel very hard, cook for about another 5-10 minutes. All grills are different so rotate the potatoes if you know your grill has hot spots.
- Remove potatoes from grill and carefully remove the foil - potatoes will be hot! Sprinkle shredded cheese on top and let the cheese melt onto the potato. Finish with sour cream, chopped bacon and green onions! Enjoy!
BBQ Loaded Hasselback Potatoes
Ingredients
- 4 russet potatoes
- ¼ cup sour cream
- 2 slices thick cut bacon cooked and chopped
- ⅓ cup cheddar cheese grated
- 3 tablespoon butter
- 2 tablespoon green onion chopped
- ¼ teaspoon garlic powder
- ⅛ teaspoon paprika
- ⅛ teaspoon black pepper
- ⅛ teaspoon salt
Instructions
- Using a wooden spoon, place a potato on top of the spoon and cut thin slices leaving the potato attached at the bottom. The spoon should allow you to cut all the way down without cutting through the entire potato! Repeat with all potatoes.
- Melt the butter with the garlic powder and paprika. Baste all the potatoes with butter. Then, sprinkle with salt and pepper and wrap each potato tightly in foil.
- Heat your grill over low heat. Add the potatoes to the grill and cook for about 20 minutes on each side.
- Your potatoes should be slightly soft when you push on the side of the potato. If they still feel very hard, cook for about another 5-10 minutes. All grills are different so rotate the potatoes if you know your grill has hot spots.
- Remove potatoes from grill and carefully remove the foil - potatoes will be hot! Sprinkle shredded cheese on top and let the cheese melt onto the potato. Finish with sour cream, chopped bacon and green onions! Enjoy!
Oven Directions: Yes, you can cook these in the oven. Follow the same instructions but skip the grill and heat your oven to 375 degrees. Cook for about 45 minutes, flipping the potatoes over halfway through.
Want more delicious Grilling recipes like these Loaded Hasselback Potatoes? Check them out here!
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