Forgo bland, traditional baked potatoes for this delicious and creative grilled Hasselback
potatoes recipe topped with smoked, candied bacon and melted shredded, cheddar cheese.
Goes great with your favorite cut
of steak or chicken.
- Close lid
- Start up your Louisiana Grill. Once it’s fired up, set the temperature to 325°F
- Coat the bacon generously with brown sugar. Place the bacon on the grill pan and grill for 5-7 minutes, flipping halfway through, until the bacon is crisp. Remove from the grill, allow to cool, and chop.
- For the potatoes, cut even slits ¾ of the way through the potato ¼ inch apart until the potato has a fanned appearance. Rub the potatoes down with olive oil and Hickory Bacon Rub. Stuff the cheddar cheese into the slits of the potato.
- Cover the baking sheet with aluminum foil and place the potatoes on the pan. Grill for 30 minutes or until the potatoes are tender and cooked all the way through and the cheese is melted and bubbly. Remove the potatoes from the grill, top with the chopped candied bacon, and serve immediately.
Bigger. Hotter. Heavier. Tip
For even more bacon like aroma, use the Hickory Hardwood Pellets in your Louisiana Grill.