Loaded Hasselback Potatoes

Preheat the oven to 180°C.

Cut the potatoes into 7 mm slices, but do not cut right through. Place on a baking sheet.

Melt the butter and add the oil. Brush over the potatoes. Sprinkle with salt.

Bake for 1 hour or until soft in the middle and golden outside. Remove from the oven.

Push slices of cheddar cheese in between the potato slices.

Bake for a further 15 minutes until the cheese has melted.

Meanwhile fry the bacon in a little oil until crispy. Once the potatoes are ready, spoon sour cream on top and sprinkle bacon over.

Top with spring onions. Serve with extra white cheddar cheese (optional).

HINTS & TIPS:

• Use any LANCEWOOD DIP&TOP™ flavour instead of sour cream.
• When cutting the potatoes, put two wooden skewers either side of the potato to cut them evenly.
• The skewers will prevent you from cutting right through.