Minimal effort, maximum taste, you need this Boursin and bacon hasselback baked potato in your life asap!
Slice up a jacket potato, bake it in the oven, top with crispy bacons bits, soft garlic and herb Boursin cheese and a dollop of chilli jam to complete the dish. It’s spudtastic!
If you don’t have Boursin in your local shops, try making this using a garlic and herb cream cheese instead. You’ll definitely want something garlicky and herby though for optimum flavour explosion :).
I’ve used Stokes chilli jam to top my spud, which is a lovely gluten free chilli jam. There are plenty of other types you can use though, or even a drizzle of sweet chilli sauce will work nicely.
Cooking potatoes in hasselback style gives so many lovely crispy edges. It also helps the potato cook quicker and you still end up with a perfect fluffy interior – what’s not to love!
If you enjoy these big mumma potatoes and want to try a mini version, try my Garlic Butter Hasselback Potatoes. They are great as a side dish.
Boursin & Bacon Hasselback Baked Potato Recipe
This recipe serves 1, but if you are making it for more people simply times it by the number of servings needed. You’ll find the method below, plus some photos to help guide you through the recipe.
If you enjoy this hasselback baked potato recipe, I would be really grateful if you could leave a star rating or review on the recipe card below. Thank you!
- One large baking potato
- A little olive oil
- A pinch of sea salt flakes
- 20g butter
- 50g Boursin Garlic & Herb cheese
- 3 rashers bacon
- 2 tsp chilli jam
- Preheat your oven to 200C (fan).
- Wash and dry your potato, then place on a chopping board with a wooden spoon handle either side (see pic below). Then carefully slice multiple cuts into the potato, stopping just before the base of the potato (just over three quarters of the way through) so that the potato holds its form. The wooden spoon handles should stop the knife from cutting through, but be careful at the ends of the potato where it is thinner.
- Rub the potato with oil and sprinkle with the salt, then place on an oven tray. Pop into the oven to bake for 30 minutes at 200C (fan).
- After this time, take the potato out and baste it with the butter, making sure you get the butter right into the slices for maximum crispiness! Now pop it back into the oven for 30-45 minutes to finish cooking (time will depend on the size of your spud).
- When the potato is nearly baked, chop the bacon into small pieces and fry in a pan until crispy.
- Once the potato is baked and golden all over, take the it out of the oven and pop it on your plate. Add a little extra butter if you are a butter fiend like me, then top with the Boursin, bacon bits and chilli jam. Enjoy!
For more easy lunch and dinner ideas, why not try some of my other gluten free recipes. You can book mark your favourites for later:
Enjoy! Laura xxx