Cheddar And Bacon Mini Hasselback Potatoes

• 2 pounds red thin-skinned potatoes (about 2 in. long)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 2 cups shredded sharp cheddar cheese
• 1/2 cup whole-milk Greek yogurt or sour cream
• 1/4 cup crumbled cooked bacon (in small pieces, from about 3/4 lb. bacon)
• 2 tablespoons chopped chives

1. Make crosswise cuts 1/8 in. apart across each potato, down to 1/4 in. from bottom. (For easy slicing, set a potato between two parallel rulers or dowels.) Preheat oven to 425u0b0.
2. In a large bowl, coat potatoes with oil and sprinkle with salt and pepper. Place potatoes cut side up in a 9- by 13-in. baking pan. Bake until potatoes are tender when pierced, about 45 minutes (check the biggest one to be sure they're all tender). Let stand 5 to 10 minutes until cool enough to handle.
3. Sprinkle cheese over potatoes, pushing it into cuts, then bake until cheese is melted, 5 to 10 minutes. Transfer potatoes to a platter and let cool for a few minutes. If you like, return pan with cheese to oven and bake until cheese is crisp, about 10 minutes.
4. Top each potato with a small dollop of yogurt, then sprinkle potatoes and platter with bacon and chives.

potatoes, olive oil, kosher salt, pepper, cheddar cheese, wholemilk, bacon, chives

Taken from www.myrecipes.com/recipe/cheddar-bacon-mini-hasselback-potatoes (may not work)