{"id":59,"date":"2017-07-19T17:18:27","date_gmt":"2017-07-19T17:18:27","guid":{"rendered":"http:\/\/rlhays.com\/recipes\/?p=59"},"modified":"2017-07-19T17:18:27","modified_gmt":"2017-07-19T17:18:27","slug":"bacon-hasselback-potatoes","status":"publish","type":"post","link":"https:\/\/rlhays.com\/recipes\/2017\/07\/19\/bacon-hasselback-potatoes\/","title":{"rendered":"Bacon Hasselback Potatoes"},"content":{"rendered":"
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These were to die for! I used russets, and an appropriate sized piece of yellow onion since that’s what I had on hand. I used the chopsticks , but have used 2 wooden spoons instead to stop myself from cutting all the way through – left a little more attached. I also learned that you want them to be nice and stable on your cookie sheet, so if they tend to rock, cut a small slice off the bottom to stabilize them.<\/div>\n<\/blockquote>\n
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Total:<\/dt>\n
3 hr<\/dd>\n
Active:<\/dt>\n
50 min<\/dd>\n<\/dl>\n<\/section>\n<\/div>\n
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Yield:<\/dt>\n
12 servings<\/dd>\n<\/dl>\n<\/section>\n
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Level:<\/dt>\n
Easy<\/dd>\n<\/dl>\n<\/section>\n<\/section>\n<\/div>\n<\/div>\n
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Ingredients<\/span><\/h3>\n<\/div>\n<\/header>\n
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