Smoked Blue Cheese Hasselback Potato
A delicious twist on baked potatoes, Dickey’s Beef Brisket Rub or Dickey’s Jalapeño Rosemary Steak Seasoning combine with the robust flavor of blue cheese to create a potato that explodes with flavor. By comparison, any other type of tater is just plain boring.
2 Large Russet Potatoes
2 Tbsp Olive Oil
1 Tbsp Dickeys Beef Brisket Rub
1/4 Cup Blue Cheese Crumbles
2 Tsp Italian Parsley, Chopped
1/4 Cup Bacon, Cooked and Chopped
Preheat oven or smoker to 400 degree F.
Wash russet potatoes under cool running water and remove all dirt.
Cut vertical slits into each potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato. Space the slices 1/8-inch to 1/4-inch apart. Do not cut trough potato.
Rub each potato with 1 tbsp of olive oil and season with 1/2 tsp of Dickey’s Beef Brisket Rub or Dickey’s Jalapeño Rosemary Steak Seasoning.
Place potatoes on a baking tray. You can place a small piece of foil in the center of each potato to force the slices apart as it bakes.
Place tray in the oven and bake for 40 minutes.
Remove from oven and place crumbled blue cheese evenly over the potato filling the open spaces between the slices.
Return to the oven and bake for an additional 10 minutes.
Garnish with parsley and serve.