Hasselback Potato and Bacon Bake

Hasselback potatoes baked in a garlicky cream cheese sauce, topped with bacon and cheddar.

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Recipe Info
Servings: 8
Prep: 15m
Cook: 1h10m
Total: 1h25m
Ingredients
  • 4 medium potatoes, unpeeled and halved lengthways (about 160g each)
  • 1 very low-salt chicken stock cube, made up with 400ml boiling water
  • 160g reduced-fat cream cheese
  • 2 garlic cloves, crushed
  • 80g reduced-fat mature cheddar, finely grated
  • 4 smoked bacon medallions, cut into 1cm dice
  • 3 spring onions, thinly sliced
  • Freshly ground black pepper, to taste
Instructions
  1. Preheat the oven to 180°C and grease an 18x27cm ovenproof dish with a little low-calorie cooking spray.
  2. Place the potato halves flat-side down on a board. Make narrow, evenly spaced cuts across each half, cutting as far as you can without cutting all the way through.
  3. Place the potatoes flat-side down in the greased dish.
  4. In a heatproof jug, mix the boiling stock with the cream cheese and garlic, and season well with pepper. Stir until the cream cheese has fully dissolved and the mixture is smooth.
  5. Pour the stock mixture over the potatoes — they should be almost submerged, with just the tops visible.
  6. Sprinkle over half the cheddar, half the bacon and two of the sliced spring onions. Bake uncovered for 40 minutes, until the potatoes are just tender.
  7. Remove from the oven and sprinkle with the remaining cheddar and bacon. Return to the oven and cook uncovered for a further 30 minutes, until the potatoes are soft inside and the top is bubbling and golden.
  8. Sprinkle with the remaining spring onion and serve alongside your other sides.
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