Ingredients
4 large yukon gold (or small russets), scrubbed clean
2 tbsp. extra-virgin olive oil
2 tbsp. melted butter
2 tsp. garlic powder
1 tsp. dried oregano
1/2 tsp. paprika
Kosher salt
Freshly ground black pepper
6 slices bacon, cut into 2" pieces
1 c. shredded mozzarella
1/4 c. grated Parmesan
Preparation
Step 1Preheat oven to 425°. Make small slits in each potato, like an accordion, making sure not to cut all the way through. Place potatoes on a small sheet pan.Step 2In a small bowl, whisk together oil, melted butter, oregano, and paprika and season with salt and pepper. Brush all over potatoes.Step 3Insert a piece of bacon into each slit, then sprinkle potatoes with mozzarella and Parmesan. Bake until potatoes are tender and bacon is crispy, about 45 minutes, brushing with remaining butter mixture halfway through if desired.Step 4Garnish with chives before serving.
Want a vegetarian option instead? Try our Cheesy Garlic Potatoes instead. (They’re also hasselback!)
