Tartiflette potatoes Hasselback style. Baked potatoes with cheese and bacon.
Easy to make, tasty full on flavour. It can be made with a different cheese instead, as long as it melts. Also, smoked or non-smoked bacon, by preference.
Simple, few ingredients that make a filling dish, tartiflette potatoes hasselback style, 5 minutes to prepare, 60 to bake, or even less if the potatoes are smaller.
- 2 large potatoes
- 100g smoked bacon
- 100g tartiflette cheese
- olive oil
- paprika (optional)
- salads, pickles to serve
Find a couple of large baking potatoes. No need to peel them but they should be reasonably clean and free of blemishes. Using a sharp knife make incisions into the potato, 3-4mm apart, taking care not to slice through the bottom of the potato so all the slices still stick on the bottom.
Best way is to place a couple of wooden spoons (or butter knives) on the table on both sided of the potato, and slice until the blade stops on the spoon (or knife) handle.
Meanwhile chop and fry the bacon separately until golden crisp and drain on a kitchen towel to remove excess fat.
Once the potatoes are done, take out of the oven, place slices of bacon and cheese in between the slices and put them back 5 minutes for the cheese to melt.
Season with salt and plenty of black pepper, some sweet or hot paprika and serve.
Salad, roasted red peppers and homemade pickled gherkins were what I went with today.