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Hasselbacon potato bake

We are taking hasselback potatoes (already amazing) to a whole new level. Add French onion soup mix, bacon, cream, cheese and herbs and you have yourself a side dish that will make you wonder why you even cooked a main.

346 calories per serve

Allergens: Recipe may contain yeast, milk and lactose.

More nutrition information >

8 Ingredients


  • 375ml (1 1/2 cups) pouring cream

  • 3 garlic cloves

  • 3 fresh thyme sprigs, plus extra leaves, to serve

  • 40g pkt French onion soup mix

  • 6 white-skinned potatoes, unpeeled, halved lengthways

  • 70g (2/3 cup) coarsely grated cheddar

  • 2 rindless middle bacon rashers, finely chopped

  • 2 tbsp chopped fresh chives

4 Method Steps


  • Step 1

    Preheat oven to 200C/180C fan forced. Heat cream

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    (375ml (1 1/2 cups) pouring cream), garlic (3 garlic cloves) and thyme (3 fresh thyme sprigs, plus extra leaves, to serve) in a small saucepan over medium heat. Cook for 3 minutes or until just simmering. Remove from heat. Season with pepper. Set aside to infuse flavours.


  • Step 2

    Meanwhile, place 1 potato half, cut-side down, on a chopping board. Place a bamboo skewer on each side of the potatoUse. a sharp knife to make thin cuts (do not cut all the way through, skewers will help to prevent this). Repeat with remaining potato halves.

  • Step 3

    Place potatoes, flat-side down, in a large roasting pan. Sprinkle with half the cheese (70g (2/3 cup) coarsely grated cheddar) and half the bacon (2 rindless middle bacon rashers, finely chopped). Strain cream mixture through a fine sieve into a jug. Discard solids. Add soup mix (40g pkt French onion soup mix) to cream mixture and whisk until well combined. Pour cream mixture over potatoes. Cover pan tightly with foil. Bake for 40 minutes or until potatoes are just tender.

  • Step 4

    Sprinkle potatoes with remaining cheese and bacon. Bake, uncovered, for a further 30 minutes or until potatoes are golden and tender. Sprinkle with chives (2 tbsp chopped fresh chives) to serve.
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