INGREDIENTS
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Hasselback Potatoes
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4-5 russet potatoes, large
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2 tablespoons olive oil
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Salt, to taste
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Pepper, to taste
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2 wooden skewers/chopsticks
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Bacon Cheddar Dip
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16 ounces cream cheese, room temperature
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2 1/2 cups cheddar cheese, shredded
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1 cup sour cream
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1 cup green onions
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4 slices bacon, cooked and chopped