Smoked Hasselback Potatoes

Step 1

Rinse potatoes with fresh water to rinse off any dirt. Dry and place on baking sheet.

Step 2

Slice width wise across the potatoes every 1/8". Stop 1/4" to 1/2" from the bottom of the potato to keep the potato together. Sprinkle with salt and pepper.

Step 3

Melt butter in a pan or microwave and add rosemary to butter. Brush butter onto the potatoes until covered, reserve the rest of the butter for later.

Step 4

Pre-heat smoker to 225°F and place baking sheet in smoker. Smoke for 1 hour. After 1 hour, increase the smoker to 400°F while leaving potatoes in smoker and cook another 45-60 minutes.

Step 5

Once smoker reaches 400°F, place bacon in the smoker either on the smoker rack or in cast iron pan and cook 10-15 minutes until crispy. Remove bacon and set aside to cool and then crumble in small pieces.

Step 6

2-3 minutes before potatoes are finished, top with shredded cheese and allow to melt.

Step 7

Remove potatoes from smoker and plate. Top with crumbled bacon and chopped green onions. Serve.