Hasselback - potatoes with bacon and cheese

Ingredients:

• 6 medium potatoes
• 100 g butter
• 1 clove garlic, minced
• 6 slices bacon, diced
• 250 g sharp cheddar, sliced
• 0.5 cup yogurt or sour cream
• 4 green onions, chopped
• 1/4 cup pickled chili peppers, for serving (optional)
• 0.5 cup guacamole, for serving (optional)
• 1/2 cup Buffalo sauce, for serving (optional)
• 1/2 cup crumbled blue cheese, for serving (optional)

Preparation:

1. Preheat oven to 200°C.
   
   Cut the potatoes crosswise into thin 0.3 cm slices, without cutting all the way through. Arrange them on the prepared baking sheet. Carefully, without breaking the accordion, rub garlic into the cuts and insert a pat of butter in a few places. Season the potatoes with salt and pepper.
   
   Bake for 1 hour until the potatoes are crispy on top and cooked through.
2. Meanwhile, fry the bacon in a large skillet over medium heat until crisp. Then drain it on paper towels.
3. Remove the baked potatoes from the oven and insert a slice of cheddar into each of the slits. If there's any remaining cheese, grate it and sprinkle it over the potatoes. Sprinkle with bacon bits as well. Return the potatoes to the oven for 5 minutes to melt the cheese.
4. Sprinkle the cooked accordion potatoes with green onions and drizzle with sour cream. Serve with guacamole sauce and other sauces of your choice.
   
   Recipe Potato "accordion" with bacon.