(Feature Impact) Add a tasty twist to game day with these Steakhouse Hasselback Potatoes, loaded with caramelized onions and crispy bacon. Made with Wisconsin Russet potatoes, this crowd-pleasing side delivers lasting energy from complex carbohydrates while providing key nutrients like potassium, vitamin C, and fiber. It's a flavorful, family-friendly addition to any tailgate spread.

Tackle your next tailgate with more delicious recipes by visiting eatwisconsinpotatoes.com.

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Steakhouse Hasselback Potatoes

Prep time: 20 minutes | Cook time: 90 minutes

Servings: 8

Hasselback Potatoes:

• 4 Wisconsin Russets (about 1 pound each)
• 4 tablespoons olive oil
• 2 tablespoons kosher salt

Caramelized Onions:

• 2 tablespoons unsalted butter
• 2.2 pounds yellow onions, sliced thin
• 2 teaspoons kosher salt
• 1/4 cup cognac or brandy (optional)

To Plate:

• 1 cup shredded cheddar jack cheese
• 12 ounces hickory smoked bacon, cooked and cut into 2-inch pieces
• 1/2 cup sour cream
• 2 tablespoons fresh chives, chopped

Preheat oven to 400°F.

To make Hasselback potatoes: Using a vegetable brush, wash potatoes. Dry well and place on cutting board. Arrange handles of two wooden spoons so they are alongside potatoes to prevent the knife from slicing all the way through. Make several cuts down each potato about 1/4 inch apart. Repeat with remaining potatoes and arrange on a baking sheet fitted with a wire rack.

Drizzle with olive oil, making sure some oil is in the slices. Sprinkle salt on each potato.

Bake 90 minutes, or until potatoes are crispy on the outside, fluffy in the center, and the internal temperature is 205°F. Remove from oven and allow to cool slightly.

To make caramelized onions: In a heavy-bottomed shallow pan over medium heat, melt butter. Add sliced onions and season with salt. Continue to cook, stirring regularly until onions are deep brown and caramelized. Deglaze pan with cognac or brandy, if desired, scraping caramelized bits off bottom of pan. Remove from heat and set aside.

To assemble: Sprinkle potatoes with cheese, about 1/4 cup per spud, ensuring some cheese is in potato slices. Place cooked bacon pieces in some slices.

Return potatoes to the oven for about 5 minutes, just long enough to heat potatoes slightly and melt cheese. Place potatoes on a serving platter and garnish with caramelized onions, sour cream, and chopped chives.