4 Yukon gold potatoes
2 tbsp olive oil
1 tsp salt
½ tsp freshly ground black pepper
6 slices bacon, diced
3 green onions, sliced
Sour cream, to serve
1. Preheat oven to 425F.
2. The key to great hasselback potatoes is thinly slicing each potato into an accordion like shape, without slicing right through to the bottom. Place a potato on a large serving spoon. Slice 1/8-inch to ¼-inch slices along the potato, slicing until you hit the spoon. Alternatively, slice on a cutting board and make sure you stop slicing at least ¼-inch before you hit the bottom of the potato.
3. Place the sliced potatoes on a baking sheet. Brush with half the oil olive, salt and pepper. Place in the oven and bake for 30 minutes. After 30 minutes, brush the remaining oil, salt and pepper over the potatoes and continue baking for an additional 30 minutes, until the potatoes are golden brown and crispy.
4. While the potatoes are cooking, cook bacon in a large frying pan over medium heat until crispy. When ready to serve, sprinkle bacon and green onions over each potato. Serve with sour cream.