HASSELBACK POTATOES WITH CHIVE SALSA & JALAPEÑO SOUR CREAM
Grab a football-sized potato and load it up with your favorite toppings to create this delicious recipe!
Author: Graham Russell
INGREDIENTS
- 4 large baking potatoes
- 1 package cherry tomatoes, quartered
- 1 tbsp fresh chives, chopped
- 1/4 onion, diced
- Juice of 1/2 lime
- 5 slices bacon, cooked and crumbled
- 1 cup cheddar cheese
- 1 jalapeño, roasted and skin removed
- 1/2 cup sour cream
- 1/4 cup butter
- 3 cloves garlic, minced
- 2 tbsp parsley
- Salt to taste
DIRECTIONS
- Light your Pit Barrel® according to instructions.
- Slice potatoes hasselback-style by placing them between two wooden spoons and cutting thin slices without cutting all the way through.
- Mix butter, garlic, and parsley. Rub mixture over potatoes, working it between slices.
- Place potatoes in a large skillet with a few tablespoons of butter and cook in the center of the Pit Barrel® for about 1 hour.
- Prepare salsa by combining tomatoes, chives, onion, lime juice, and salt. Refrigerate.
- Mix sour cream with roasted jalapeño and set aside.
- After 1 hour, top potatoes with cheese and bacon. Cook another 15–20 minutes until fork tender.
- Remove from Pit Barrel® and top with salsa and jalapeño sour cream.
