Smoked Hasselback Potatoes

Hasselback potatoes on white dish with bacon and green onions on top

Smoked Hasselback Potatoes

These petit gold potatoes are sliced before smoking then topped with cheese before pulling off the smoker for a mouthwatering crisp cheesy side topped with crispy bacon.

Course Side Dish

Cuisine American

Type Smoked Side Dishes

Prep Time 30

Cook Time 2

Servings servings

Calories 255kcal

Author Will

Cost 10

Equipment

Pellet Smoker

Ingredients

1.5 lb petite gold potatoes
¼ cup butter melted
1 teaspoon rosemary dried
½ teaspoon sea salt
½ teaspoon black pepper
¼ teaspoon garlic powder

Toppings

½ cup cheddar cheese shredded
¼ lb bacon
¼ cup green onions chopped

Instructions

Rinse potatoes with fresh water to rinse off any dirt. Dry and place on baking sheet.
Slice width wise across the potatoes every ⅛". Stop ¼" to ½" from the bottom of the potato to keep the potato together. Sprinkle with salt and pepper.
Melt butter in a pan or microwave and add rosemary to butter. Brush butter onto the potatoes until covered, reserve the rest of the butter for later.
Pre-heat smoker to 225°F and place baking sheet in smoker. Smoke for 1 hour. After 1 hour, increase the smoker to 400°F while leaving potatoes in smoker and cook another 45-60 minutes.
Once smoker reaches 400°F, place bacon in the smoker either on the smoker rack or in cast iron pan and cook 10-15 minutes until crispy. Remove bacon and set aside to cool and then crumble in small pieces.
2-3 minutes before potatoes are finished, top with shredded cheese and allow to melt.
Remove potatoes from smoker and plate. Top with crumbled bacon and chopped green onions. Serve.

Notes

Use blue cheese for a more intense finished flavor
Sour cream, salsa, and chili are great additional toppings
Cook bacon in a cast iron pan on the smoker to prevent a possible fire flare up

Nutrition