Hasselback Potato with Bacon & Cheese

Preheat the oven to 350 °F.

Wash the potatoes and pat dry. With a sharp knife cut thin vertical slices from one end to the other, being careful not to cut them all the way through. You can place wooden spoons or chopsticks on either side of the potato to keep your knife from slicing through.

• 7.1 oz Potatoes

Line a baking tray with parchment paper and place the potatoes on top. Sprinkle and rub the potatoes with olive oil, season with salt and pepper and bake for approx. 40-50 minutes.

• 1 tsp Olive oil
• Salt
• Black pepper

Mix the yogurt with olive oil, honey, and balsamic vinegar in a bowl. Add a few splashes of water and stir until creamy. Season with salt and pepper.

• 2⁄3 cup Low fat greek yogurt
• 1 tsp Olive oil
• ¾ tsp Honey
• 1 tsp Balsamic vinegar
• Salt
• Black pepper

Finely chop the green onion and gherkins add to the bowl and mix well. Season with salt and pepper.

• ½ Green onion (~ 0.6 oz)
• 2 Gherkins (~ 1.4 oz)
• Salt
• Black pepper

Slice the mozzarella and dice the bacon.

• 2.1 oz Mozzarella
• 2 slices of Bacon (~ 0.7 oz)

Approx. 10 minutes before the potatoes are done, remove the tray from the oven, evenly coat the potatoes with cheese and bacon, and put it back into the oven.

When the cheese is melted, remove the potatoes from the oven and serve with the yogurt dip.

Enjoy your meal!