HASSELBACK POTATOES WITH CHIVE SALSA & JALAPEÑO SOUR CREAM

CATEGORY

Sides

SERVINGS

4

PREP TIME

15 minutes

COOK TIME

25 minutes

CALORIES

400

Get yourself a football sized potato and load it up with your favorite toppings to create this delicious recipe!

Author:
Graham Russell

INGREDIENTS

• 4 large baking potatoes

• 1 package cherry tomatoes, quartered

• 1 tablespoon fresh chives, chopped

• ¼ of an onion, diced

• ½ juice of a lime

• 5 slices of bacon, cooked and crumbled

• 1 cup cheddar cheese

• 1 jalapeño, roasted and skin removed

• ½ cup sour cream

• ¼ cup of butter

• 3 cloves of garlic

• 2 tablespoons parsley

• Salt to taste

CRANBERRY TURKEY BREAST

• 1 turkey breast (2.35 lbs)

• 2 tbsp. of your favorite poultry rub

• 1/4 cup cranberries

• 6 tbsp. butter

• 2 sprigs of thyme

DIRECTIONS

1. Light your Pit Barrel^® according to instructions.

2. While you Pit Barrel^® is heating up, slice your potatoes. Place them between two wooden spoons and slice the potato leaving ¼ of an inch. The spoons help make sure you don’t cut through.

3. Combine butter, garlic, and parsley. Rub over the potatoes and make sure to get in-between all slices of the potato.

4. Place the potatoes in a large skillet with a few tablespoons of butter. Place in the center of your Pit Barrel^® for 1 hour.

5. Now it’s time for the salsa. Combine, tomatoes, chives, onion, lime juice, & salt. Mix and set in the fridge.

6. Combine sour cream and your roasted jalapeño. Mix and set aside.

7. After 1 hour top each potato with cheese and bacon. Cook for another 15–20 minutes or until the potatoes are fork tender.

8. Remove from your Pit Barrel^® and top with the salsa and a generous scoop of the sour cream.