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–+ servings

Fully Loaded Beer Cheese Hasselback Potatoes

These potatoes are fun and indulgent with a Guinness beer cheese, Irish loin back bacon and scallions!
Print Recipe
Course Appetizer, Main Course, Side Dish
Cuisine Holiday
Servings 4 loaded potatoes

Equipment

  • Sheet pan
  • Deep skillet or large sauce pan

Ingredients
  

For the hasselback potatoes

  • 4 even sized russet potatoes washed and scrubbed
  • Olive oil
  • Kosher salt
  • 6 pieces Irish loin back bacon or another bacon of your choice, cooked until crispy
  • 1 scallion finely chopped

For the beer cheese:

  • 3 tbsp Irish butter or another butter of your choice
  • 3 tbsp all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3/4 cup whole milk
  • 2/3 cup Guinness beer or another beer of your choice
  • Kosher salt to taste
  • 1 cup sharp cheddar cheese shredded
  • 1/2 cup Dubliner cheese shredded

Instructions
 

For the hasselback potatoes

  • Preheat the oven to 450 degrees F.
  • Place the potatoes on a cutting board. With a sharp knife, create thin slices into each potato all the way from the left side to the right, cutting 3/4 of the way through the potato - not cutting all the way through. Do this for each potato.
  • Generously rub each potato with olive oil and season with salt.
  • Roast for 30 minutes. Remove from the oven at 30 minutes and give them another generous olive oil drizzle, then roast for another 15 minutes. Remove from the heat. They should be crispy on the outside and fully cooked on the inside. Let them hang out at room temp as you work on the beer cheese (recipe below.)
  • When the beer cheese is done, pour it onto the potatoes and top with Irish bacon and scallions.

For the beer cheese:

  • In a liquid measuring cup, combine the whole milk, Guinness and dijon mustard.
  • Heat a skillet on medium heat. Melt the butter.
  • In a bowl, combine the flour, garlic powder and onion powder and combine.
  • Add the flour mixture to the butter and whisk to form a roux. Let the roux toast for 1 minute until it takes on a darker blonde color and nutty aroma.
  • Slowly pour the Guinness mixture into the skillet with the roux, whisking as you go. Continue to pour and whisk until there's no more liquid left. Whisk the mixture until nice and creamy.
  • Add the cheese and continue whiskign until the cheese melts and the mixture begins to take on a cheesy sauce consistency. Taste to make sure salt levels are to your liking. If you want more salt, add a pinch of salt and mix until you are happy with your salt levels! Serve immediately while it's hot.
Keyword bacon, cheddar cheese, Dubliner cheese, garlic powder, guinness beer, olive oil, onion powder, russet potatoes, scallions, whole milk
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