This is one of a series of dishes which we commissioned with food bloggers to celebrate our 70th anniversary. Each blogger was asked to recreate a dish typical of a decade between 1948 and 2018.
The recipe comes from Recipes from a Pantry and is inspired by the food of the 2010s.
Hasselback Potatoes were invented at the Hasselbacken restaurant in Stockholm, Sweden and first appeared on its menu during the 1950s.
However, the advent of Instagram in 2010 and the resulting craze for some to post photos of all of their meals, has created a whole new audience that appreciates Hasselback Potatoes for the amazing flavour and for their impressively intricate appearance.
- Pre-heat your oven to 200C / 180C fan assisted / gas mark 6.
- Make thin vertical slices in the potatoes, making sure not to cut all the way through.
- Brush butter over potatoes and season with salt and pepper.
- Bake for 1 hr (bigger potatoes may need an extra 10 mins or so).
- Whilst the potatoes are baking, fry the bacon until crispy. Put a little of the bacon to the side.
- Remove potatoes from the oven and add the remaining bacon, grated Parmesan and shredded Mozzarella.
- Then bake for another 5 minutes, till cheese is nice and melted.
- Top with sour cream, spring onions and remaining bacon.