Tastes so good! The different cheeses and bacon bring such flavor to this dish. You and your family will love it! It’s not the healthiest meal and takes a bit of time to cook (just over an hour), but it’s worth it. Don’t forget to make more, you’ll want more!
- 5 slices Bacon
- 3 large potatoes
- ⅓ sticks Butter
- ⅓ pounds Parmigiano Reggiano
- 3 tablespoons Heavy cream
- 1 cup Cheddar Blend
- ½ cups grated mozzarella
Preheat the oven to 400ºF.
Put the bacon on a grill rack and cook for 20 minutes. Once cooked, take out and let cool. Cut into approximately 1/2 inch pieces.
While the bacon cooks, wash the potatoes thoroughly, scrub them, then pat them dry. Slice the potatoes every 1/8 inch or so without cutting completely, like a hasselback. Slice of butter and Parmigiano-Reggiano. (Tip: Butter is easier to slice when it’s cold.)
Push the slices of cheese and butter into the crevices of the potatoes. It doesn’t have to be perfect, everything will melt.
Bake potatoes for 1 hour or until cooked through. Remove the potatoes, drizzle with heavy cream. Add the shredded cheddar and mozzarella cheese on top and return to the oven for another 10 minutes.
Remove potatoes and sprinkle bacon strips on top. Enjoy!