Great cooks. What is the recipe for "Hasselback tatters?" I would also ask about your terrific butcher so that I could shop there, but...
I'm not even sure if that's the right term for them.
I started with slicing the potatoes nearly all the way through. I used a pair of chopsticks on either side to stop the knife going all the way through.
They were cooked indirect for about an hour. Then I rubbed on my own garlic and herb butter. Making sure to get it in the crevices. And cooked a bit more to crisp up a bit with the butter.
Then some strips of bacon were wedged in there. And I covered them with some grated Colby cheese.
Served up with a scoop of salsa, (mild or hot depending on your taste) and a dollop of sour cream on the side.
Easy peasy. [emoji14]
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