Hasselback potatoes with cheese and pepper bacon



  • Prep. 10 minutes /

  • Cook time 35 minutes /

  • 6 portions

Bacon tranché au poivre 250g
Bacon tranché au poivre 250g


  • 6 medium potatoes (ideally, choose the same size for the same cooking time) 
  • 4 tranches de fromage cheddar (ou provolone)
  • 3 slices of F. Ménard bacon with pepper 


  1. Cut the bacon and the cheese into small pieces. Reserve. 
  2. Thoroughly clean the potatoes underwater with a vegetable brush. Wipe with cloth or paper towel. 
  3. Using a small knife with a sharp blade, cut the potatoes widthwise at regular intervals (about 3 mm thick). To avoid cutting the potato to the end, place it between two skewers or wooden spoon handles. 
  4. Carefully insert pieces of bacon and pieces of cheese into the cuts.
  5. Wrap each potato in aluminium foil and seal well. 
  6. Light the BBQ and cook for about 35 minutes. 

Note: To reduce BBQ cooking time, it is possible to steam wholes potatoes for 10-15 minutes.