Bacon Cheddar Hasselback Potatoes serves 4
INGREDIENTS
•
4 large Russet potatoes, washed
•
4 tablespoons unsalted butter, thinly sliced
•
kosher salt
•
fresh ground black pepper
•
olive oil
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8 ounces Monterey Jack and Colby cheese blend (or your favorite)
•
16 ounces of thick cut bacon, cooked and crumbled
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