Crockpot bacon hasselback potatoes

Robin Lieneke


I have to give cudos to my son on this one. I was trying to figure out how to make hasselbacks with prime rib because I couldn't open the oven door on the prime rib. He said try the crockpot. They turned out so good I'll do it this way from now on.


★★★★★ 1 vote

1 Hr
5 Hr
Slow Cooker Crock Pot


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  • 4 large
    yukon gold potatoes
  • 4 slice
    bacon, frozen
  • 1 stick
  • ·
    salt and pepper to taste

How to Make Crockpot bacon hasselback potatoes


  1. Wash potatoes and cut thin slices almost all the way through but stop about 1/4 inch from the bottom, so that the potato stays together. DO NOT SLICE ALL THE WAY THROUGH.
  2. Fill a pan with enough water to cover potatoes and bring to a boil. Place potatoes in water and boil 4 minutes. Take potatoes out of water, drain and cool.
  3. Slice frozen bacon into 1/2 inch pieces. Place a piece of bacon between each slice in each potato. You have to kind of pack it in, the result is that the potatoes fan out and look pretty. Salt and pepper to taste. Go easy on the salt, bacon will make it salty too.
  4. Place potatoes into a crockpot. Cut 1/2 stick of butter into slices and place 2 or 3 slices of butter on top of each potato. Cover and cook on high for 3 hours.
  5. Remove lid and baste potatoes with the drippings in the bottom of the crockpot. Cut another 1/2 stick of butter into slices and put on top of potatoes. Turn crockpot onto low and cook for another 1 and 1/2 to 2 hours basting with drippings every 30 minutes.
  6. Remove from crockpot and place on serving plate. Pour any drippings into a bowl and serve with potatoes

Printable Recipe Card

About Crockpot bacon hasselback potatoes

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: German
Dietary Needs: Gluten-Free, Soy Free
Hashtags: #butter, #bacon, #Potatoes

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