Loaded Hasselback Potatoes

6 medium russet potatoes about 2 ½ lbs. total

6 Tbsp. butter* melted

2 Tbsp. oil olive or avocado

2 cloves garlic crushed

1 tsp. salt

½ tsp. black pepper

6 oz. sliced cheddar cheese cut into 1-inch squares

4 oz. cooked bacon crumbled*

Sour cream optional

Green onions optional

Preheat oven to 425°F.
Wash potatoes, scrub, and dry thoroughly.
Place two chopsticks on a cutting board and place one potato in between them, with the long-axis of the potato running parallel to the chopsticks.
Using a sharp knife, make cuts approximately ⅛-¼-inch apart starting at least ½-inch from the end of the potato. Stop cutting when your knife hits the chopsticks so the bottom is still connected.
Repeat this until the entire potato is sliced thinly. Do this with the other 5 potatoes.
Place potatoes on a parchment paper-lined baking sheet.
Whisk together oil, butter, garlic, salt, and pepper in a medium-sized bowl. Use a pastry brush and brush half of the mixture over all of the potatoes. Spread apart the slices using your fingers or a fork to ensure the sauce gets in-between the pieces.
Cover the baking sheet with a piece of aluminum foil and bake in oven for 30 minutes. Brush remaining sauce over the potatoes and return to oven, uncovered, for an additional 20-25 minutes.
Once potatoes are cooked through, remove from oven and let cool for a few minutes so they are safe to touch. Place a 1-inch square of cheese in-between each potato slice. Repeat with all slices and in all potatoes.
Return potatoes to the oven for 5-10 minutes, or until cheese is melted.
Serve potatoes with crumbled bacon, sour cream, and green onions. Enjoy!

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