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Hasselback – the sequel

I wanted to try my hand at a more deluxe version this time. So not only did I fill the slices, alternately, with bacon and tomato, seasoned them with a hint of basil and topped them with Parmesan, but I actually baked them in a skillet that I filled halfway with garlicky chicken broth. Just for the heck of it.

The result was awesome! Soft and crunchy at the same time but in a more caramelized way, if that makes sense? If it doesn’t make sense, you’re just gonna have to try them yourself. You won’t be disappointed, I promise!



6 medium potatoes
5 bacon strips
1 tomato
1 large garlic clove
2 tbsp butter
chicken broth
dried basil

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