Instructables

No Hassle Baked Potato with Bacon

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Picture of No Hassle Baked Potato with Bacon
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I loved the Forrest Gump movie. Potatoes are a lot like shrimp and when I make them,  I think of Bubba's shrimp quote "Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it." In 2007, the American Film Institute ranked Forrest Gump as #76 Greatest Movie of All Time.

This potato recipe will wow just about any of your dinner guest. It is simple to make in many different ways, depending on what entree will be served and what you have in the kitchen! It is a well balanced meal by itself and can be prepped for baking in 5-10 minutes and ready to eat in approximately one hour. It is one of those amazing 1 pan meals with easy clean up! I hope you enjoy it as much as we do! 









Credit: http://www.imdb.com/title/tt0109830/trivia?tab=qt

Step 1: Ingredients and Utensils

Picture of Ingredients and Utensils
This is what I used today but you can use what ever is in your kitchen that suites your taste buds! We love the bacon, garlic, and Paramesan with some fresh vegetables on the side!

Potato ( Russet Potatoes, Red Potatoes, White Potatoes, Yellow Potatoes, Fingerling Potatoes or Petite Potatoes.)
Grated Parmesan cheese 
Garlic buds
Bacon
Ground pepper and Sea salt
Butter
Bell Pepper different colors set it off.
Fresh Herbs: Thyme, Parsley, Rosemary, or whatever you like or have on hand.
Utensils:          
Cookie sheet, silverware, serving plate, cheese grater.

Step 2: Preparation

Picture of Preparation
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I scrubbed a Russet potato so it would be lighter in color because I normally use a yellow potato.
Slice the potato as shown but don't cut it all the way through.
 

I had very large potato's and it took 1 hour and 15 minutes to bake which caused the pepper tips to over brown. 
 
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billbillt6 months ago

wonderful

JCK6 months ago

How about wrapping it in foil for part of the time to prevent over browning of the peppers?

sunshiine (author)  JCK6 months ago

That is a good idea. I will put the foil on at the beginning and uncover towards the end. Thanks for sharing your comment and have a happy spring!

sunshiine

lindsey1231 year ago
Niiiiice job. Thanks for posting
sunshiine (author)  lindsey1231 year ago
Thank you and have a great day!
sunshiine
Happy to see you finalist :). Congratulations!!!
sunshiine (author)  Tarun Upadhyaya1 year ago
Oh thanks so much for your comment. There were a lot of good entries! Have a beautiful day!
sunshiine
Just showed this to hubby, so guess what he requested with steak tonight?! Looks amazing and I bet it will taste amazing, too!
sunshiine (author)  thebeatonpath1 year ago
I hope you both enjoy them as much as we do! There are many many to make them to your liking! Hope your weekend shines!
sunshiine
Something VERY similar was done on AMERICA'S TEST KITCHEN (PBS) They called it a BAKED POTATO FAN. They dressed the potato AFTER it was mostly baked.

to make the slicing easier, put a chinese-style chopstick on either side of the potato. Slice downwards till the knife touches the sticks = instant consistant slices!
sunshiine (author)  guitarpicker71 year ago
Thanks so much for the tip! Have a super weekend!
sunshiine
Thanks for that great slicing tip!
LeeFogle1 year ago
I made potatoes like this recently but only added butter and garlic. Thank you for the great additions! I'll be trying that next. Yum!
sunshiine (author)  LeeFogle1 year ago
Thanks you for stopping by and sharing! Have a splendorous weekend!
sunshiine
elkaye1 year ago
That looks so good! I know what I'm going to have for dinner :)
sunshiine (author)  elkaye1 year ago
I hope you like it as much as we do! Thanks for stopping by and do have a splendorous day!
sunshiine
billbillt1 year ago
This is wonderful!..Makes me hungry to look at the pics..
sunshiine (author)  billbillt1 year ago
Awesome! I try very hard to create great looking food items! Thanks so much for stopping by and commenting and do have a splendorous day!
sunshiine
1inspirit1 year ago
BRILLIANT ! IT WAS DELICIOUS. THANK YOU, COULDN'T HAVE BEEN MORE SIMPLE OR MORE TASTY.
sunshiine (author)  1inspirit1 year ago
You made my day! thanks so much for commenting and do have a splendorous day!
sunshiine
bitsy1131 year ago
OMG, that is so inventive! I would have never thought to do that (but I will now lol). Can't wait to try this! Thanks so much for the idea!!
sunshiine (author)  bitsy1131 year ago
Wow! I embrace your comment! Thank you for visiting and do have a splendorous day!
sunshiine
rbryan31 year ago
Excellent presentation! I cannot wait to fix this for supper!
sunshiine (author)  rbryan31 year ago
Enjoy! Thanks so much for stopping by and do have a splendorous day!
sunshiine
woodpuppy1 year ago
I love potatoo´s now I like em even better!
sunshiine (author)  woodpuppy1 year ago
I am smiling at your comment! Potato's are a great comfort food! Thanks so much for stopping by and for commenting! Have a splendorous day!
sunshiine
Not only a fantastic recipe, but great pictures, Sunshiine!
sunshiine (author)  flyingpuppy1 year ago
Thanks so much for stopping by and I embrace your comment! Have a happy day!
sunshiine
rapier11 year ago
As a note - cutting the potato is much easier if you use chopsticks on either side of the potato. This prevents you from cutting through to the bottom. It is, as you pointed out, important to cut a slice off the bottom of the potato so it sits well. I prefer a very thin slice (1/8") but thicker slices work very well for different additives.
sunshiine (author)  rapier11 year ago
Thanks so much for stopping by and commenting, your tips are much appreciated! Have a splendorous day!
sunshiine
bajablue1 year ago
Sunshiine... do you realize you've re-invented/improved the recipe for Hassleback Potatoes here?

Beautiful job!!!
Yeah, I was going to mention that. Hasselbeck (or HasselBack) potatoes are originally from the Hasselbeck restaurant in Stockholm. There are a bunch of different variations of around. I usually make mine with thin slivers of garlic between every other cut with butter and olive oil topped with some bread crumbs. Good times!
sunshiine (author)  rapier11 year ago
Oooo that sounds good! Thanks so much for stopping by and do have a splendorous day!
sunshiine
i been cooking potatoes like this since I was in Boy Scouts. In 1984. very cool to see it recent.
sunshiine (author)  nissan07121 year ago
They are good aren't they! thanks so much for stopping by and commenting and do have a splendorous day!
sunshiine
sunshiine (author)  bajablue1 year ago
I see what you are talking about. It is a small world! It is funny how that works out. All I know is we love these spuds. The problem with cooking for these contest is . . . we don't always eat everything. It makes my neighbors happy though! Thanks again for stopping by!
sunshiine
Did you see? You made the Newsletter today!!!
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sunshiine (author)  bajablue1 year ago
I was wondering how my views went up so high! Thanks for the congrats! I have only been in the newsletter 1 other time. Gee I feel like I accomplished something! Sleep comfy tonight!
sunshiine
oops.. the spelling is actually Hasselback.
sunshiine (author)  bajablue1 year ago
OK, thanks!
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