Grilled hasselback potatoes are better when you stuff 'em with crispy bacon, add lots of cheddar cheese, and top 'em off with sliced jalapeños and cherry peppers. We couldn't be hungrier, and luckily BBQ Tricks is here to show us how it's done.
Grilled Hasselback Loaded Potatoes
- 2 hasselbacked russet potatoes
- 1/2 cup olive oil
- 4 strips cooked bacon
- salt and pepper
- sliced jalapeño
- 1 sliced cherry pepper
- sliced cheddar cheese
- Place potatoes on a baking pan to avoid dripping. Season generously with salt and pepper. Tuck pieces of bacon between every other potato slice.
- Coat potatoes with oil and grill (lid down to roast at 425 degrees for 25 minutes; brush with more oil. Return to the grill and roast 25 minutes more before tucking pieces of cheese and red and green pepper (alternating). Roast until the bacon is heated through and the potatoes are tender, about 10 minutes more.
- Grill until browned, 1 to 3 minutes. Season; brush with remaining oil. Top with green onions. Top with sour cream to taste.
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