Hasselback Potatoes with Ranch Dressing & Dip

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• 6 medium russet potatoes
• 2 cloves garlic, Minced
• 6 tbsp. butter, melted
• 2 tbsp. olive oil 
• 6 oz. cheddar cheese, sliced into square pieces
• 4 oz. cooked bacon, crumbled
• Toby’s Ranch Dressing & Dip
• Green onions, to garnish 
• Salt and pepper, to taste

Gather all ingredients. Heat oven to 425 degrees F. Clean your potatoes by scrubbing them under warm water, then dry thoroughly. 

Place two chopsticks on a cutting board, then arrange one potato in between them with the potato running parallel to the chopsticks. Use a knife to make cuts 1/8” apart starting at least 1/4” from the end of the potato. The chopsticks should keep you from cutting all the way through so the bottom of the potato stays intact. Repeat this process until all 6 potatoes are sliced, then place them on a parchment paper lined baking sheet.

In a small bowl, whisk together olive oil, melted butter, minced garlic, salt, and pepper. Using a pastry brush, brush half of the oil mixture over all of the potatoes. Spread apart the slices on each potato to ensure the mixture soaks in. 

Cover the baking sheet with a piece of aluminum foil and bake in the oven for 30 minutes. Remove and brush remaining oil mixture over the potatoes and return to the oven, uncovered, for an additional 20-25 minutes. 

Remove and let cool for a few minutes. Place a thin square of cheese between each potato slice. Repeat this step with all 6 potatoes. Return potatoes to the oven for 5 minutes to fully melt the cheese. 

Serve potatoes with cooked bacon crumbled, Toby’s Ranch Dressing, and green onions. Enjoy!