Name: Festive hasselbacks
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: 1 ½kg potatoes (Maris Piper or King Edwards) -; 5 tbsp vegetable oil -; 1 tbsp dried mixed herbs -; 5 garlic cloves , unpeeled and lightly bashed -; 200g brie , thinly sliced -; caramelised onion chutney and a few thyme leaves, to serve (optional) -; 8 smoked streaky bacon rashers , cut into thirds -; 1 tbsp oil -; 2 tbsp maple syrup -; ½-1 tbsp hot sauce (optional) -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Festive hasselbacks

1. 1 ½kg potatoes (Maris Piper or King Edwards) -

2. 5 tbsp vegetable oil -

3. 1 tbsp dried mixed herbs -

4. 5 garlic cloves , unpeeled and lightly bashed -

5. 200g brie , thinly sliced -

6. caramelised onion chutney and a few thyme leaves, to serve (optional) -

7. 8 smoked streaky bacon rashers , cut into thirds -

8. 1 tbsp oil -

9. 2 tbsp maple syrup -

10. ½-1 tbsp hot sauce (optional) -

How to cook deliciously - Festive hasselbacks

1. Stage

Heat the oven to 200C/180C fan/gas 6. Place a potato between the handles of two wooden spoons, then carefully make multiple slices ½ a cm apart across your potato, ensuring that you do not slice all the way through (the handles of the spoons should stop your knife). Repeat for all the potatoes.

2. Stage

Arrange the potatoes in a baking tray, drizzle with the vegetable oil and scatter over the mixed herbs. Use your hands to rub the oil and herbs over each potato. Season with a generous amount of salt and pepper, then add the garlic cloves to the tray.

3. Stage

Put the potatoes in the oven to bake for 55 mins. Remove halfway through and baste with the garlic oil for extra crispiness.

4. Stage

Meanwhile, lay your bacon rashers on a baking tray lined with baking parchment. Mix the oil, maple syrup and hot sauce (if using) in a small bowl and brush all over your rashers. When the hasselback’s have 15 mins left in the oven, put in the bacon.

5. Stage

When you remove the potatoes and bacon from the oven, the slits within the potatoes should have started to open. Carefully wedge 3 slices of brie into each potato. Be careful as your potatoes will be hot and the brie will start to melt. Slot in a couple of crispy bacon segments in the remaining slits.

6. Stage

Squeeze out the roasted garlic from its skin and add to the tops of the stuffed potatoes, then return to the oven for a few minutes.

7. Stage

Remove from the oven and serve with a little caramelised onion chutney on top, plus a sprinkling of thyme leaves, if you like.