Bacon Topped Hasselback Potatoes


Serves 4

750g Scotty Brand baby potatoes



200g unsmoked bacon

4 tbsp unsalted butter, melted

2 tbsp olive oil

Salt and ground black pepper, to taste

100g Scottish cheddar cheese, grated

4 tbsp sour cream

3 spring onions, chopped

Print Recipe


  1. Preheat oven to 200°C/gas mark 6/400°F.
  2. Pop a potato onto a wooden spoon to hold it still, and make parallel cuts along the length of the potato, 3mm apart without slicing all the way through.
  3. Arrange on a baking tray, slits facing upwards.
  4. Mix the melted butter with olive oil and brush each potato generously, before seasoning well.
  5. Bake the potatoes until cooked through with crispy tops, about 1 hour.
  6. Once the potatoes are nearly ready, cut the bacon into small pieces and fry until crisp.
  7. Remove potatoes from the over and scatter with grated cheese. Pop back in the oven for a minute to melt the cheese.
  8. Transfer the cheesy potatoes to a platter and top with sour cream, crispy bacon and chopped spring onion.
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