Hasselback Stuffed Potatoes

METHOD

1. Pre-heat your oven to 220c/200c fan.

2. Take one potato and sit it on a board between the handles of two wooden spoons, these will be your guide rails for the cut. We don’t want the knife to go any further down than the wooden spoon handle, keeping the bottom uncut which keeps the potato intact. Slice down, with a sharp knife, across your potato to create slits, these should be about 1/2cm apart. Be careful not to slice complete through at the ends. Repeat on the other potatoes. Place onto a baking tray.

3. Finely chop your herbs. Rub the potatoes with a splash of olive oil. Then rub the herbs over the potatoes, carefully getting into the slits if you can. Do the same with some salt and pepper. Place in the oven and cook for an hour until golden and crispy with a tender centre.

4. Meanwhile, fry off your bacon until crisp and chop finely. Slice your cheddar as thin as you can (you can cheat here and use ready sliced cheese).

5. Once the potatoes are cooked, take them out of the oven and pop the temperature down to 200c/180c fan.

6. Carefully fill the slits in the potato with cheese, the pan and the potatoes will be hot. Once filled, place back into the oven for 5-10 minutes until the cheese has melted.

7. Plate up the potatoes, and top with the bacon, sour cream and chives. Then tuck in!

RECIPE CREATED & PHOTOGRAPHED BY SAM STERN.

What you will need