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Irish cheddar Hasselbeck potatoes

These potatoes are topped with moist and buttery Irish cheddar and bacon. 



  • 4 medium-sized Yukon gold potatoes
  • Olive oil
  • A few pinches of flaked salt
  • A few pinches of freshly cracked black pepper
  • 1/2 cup shredded irish cheddar cheese
  • A few pinches of smoked paprika
  • A few leaves of plucked fresh thyme
  • 4 slices of cooked bacon, cut into bite-size pieces
  • A few tablespoons of salted butter


  1. Preheat oven to 425° F. 
  2. Make crosswise cuts every eight of an inch along the potatoes, slicing almost to the bottom of the potatoes but not all the way through. 
  3. Place the potatoes in a baking dish and drizzle with olive oil and sprinkle potatoes with salt and pepper. Bake the potatoes until the cuts begin to separate, about 30 minutes.
  4. At this point, remove from the oven and sprinkle a touch more salt and pepper onto the potatoes so it falls into the cuts you made, then smother butter onto the potato.
  5. Bake potatoes for another 30 to 35 minutes or until tender and crispy on top.
  6. Remove from oven again and sprinkle paprika onto potatoes. Stuff shredded Irish cheddar and bacon bits into each cut of the potato. Lastly, top with fresh thyme. Bake for another four minutes or until the cheese is melted. Serve and enjoy! 

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