Loaded Hasselback Potatoes with Cheddar & Crispy Bacon

Ingredients
4 large russet potatoes
3 tablespoons melted butter
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
1½ cups shredded cheddar cheese
6 slices crispy bacon, chopped
½ cup sour cream
2–3 green onions, finely chopped
Instructions
Prepare the potatoes:
Preheat your oven to 400°F (200°C). Wash and scrub the potatoes thoroughly. Make thin slices across each potato, about ⅛-inch apart, but do not cut all the way through.
Season:
Place the potatoes on a baking sheet lined with aluminum foil. Mix the melted butter, olive oil, minced garlic, Italian seasoning, salt, and black pepper. Brush the mixture generously over the potatoes, making sure it gets between the slices.
First bake:
Bake for approximately 50–60 minutes, or until the potatoes are tender inside and the edges are golden and crispy.
Add the cheese:
Carefully remove the potatoes from the oven. Gently place shredded cheddar cheese between the slices and over the top of each potato.
Bake again:
Return the potatoes to the oven for 5–10 minutes, until the cheese is completely melted, bubbling, and golden.
Add the toppings:
Remove from the oven and immediately top each potato with crispy chopped bacon, a generous spoonful of sour cream, and freshly chopped green onions.
Serve:
Serve hot while the cheese is still melted and gooey. The crispy edges, buttery potato, melted cheddar, salty bacon, and cool sour cream make every bite incredibly delicious.
Tip: For extra-crispy potatoes, brush them with a little more butter halfway through baking and gently fan the slices apart with a fork.