Hasselback Potatoes with Chive Salsa & Jalapeño Sour Cream
Get yourself a football sized potato and load it up with your favorite toppings to create this delicious recipe!
4 large baking potatoes
1 package cherry tomatoes, quartered
1 tablespoon fresh chives, chopped
¼ of an onion, diced
½ juice of a lime
5 slices of bacon, cooked and crumbled
1 cup cheddar cheese
1 jalapeño, roasted and skin removed
½ cup sour cream
¼ cup of butter
3 cloves of garlic
2 tablespoons parsley
Salt to taste
Light your Pit Barrel® according to instructions.
While you Pit Barrel® is heating up, slice your potatoes. Place them between two wooden spoons and slice the potato leaving ¼ of an inch. The spoons help make sure you don’t cut through.
Combine butter, garlic, and parsley. Rub over the potatoes and make sure to get in-between all slices of the potato.
Place the potatoes in a large skillet with a few tablespoons of butter. Place in the center of your Pit Barrel® for 1 hour.
Now it’s time for the salsa. Combine, tomatoes, chives, onion, lime juice, & salt. Mix and set in the fridge.
Combine sour cream and your roasted jalapeño. Mix and set aside.
After 1 hour top each potato with cheese and bacon. Cook for another 15–20 minutes or until the potatoes are fork tender.
Remove from your Pit Barrel® and top with the salsa and a generous scoop of the sour cream.