Ingredients
5 slices Bacon
3 Large Potatoes
13 sticks Butter
3 Tablespoons Heavy Cream
1 cup Cheddar Mix
1/2 cups Shredded Mozzarella
Method
Sources
📖
Recipe1M+
dataset
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Powdered cream for shelf-stable cooking — sauces, baking, camping
Electric butter churn — artisan butter from cream in minutes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Powdered cream for shelf-stable cooking — sauces, baking, camping
Electric butter churn — artisan butter from cream in minutes
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preheat oven to 400 degrees f. put bacon on a broiling rack and bake for 20 minutes. when cooked, take out and let cool. slice into about 1/2-inch pieces. while bacon is cooking, wash potatoes thoroughly, scrub, then pat dry. slice potatoes every 1/8 inch or so without cutting all way through, hasselback-style. slice butter and parmigiano-reggiano. (tip: it is easier to slice the butter when it is cold.) shove cheese and butter slices into the crevices of the potatoes. it doesnt have to look perfect, it all will melt. bake potatoes for 1 hour, or until fully cooked. take potatoes out, drizzle with heavy cream. add shredded cheddar and mozzarella cheese on top, and put it back in the oven for 10 more minutes. take potatoes out and sprinkle sliced bacon on top. enjoy!