These are so popular, and kids always love them!  Crispy, crunchy and extremely tasty; Hasselback potatoes are fabulous with any main meal.  But who knew you could make them in a slow cooker?  Brilliantly convenient and a great option when you want to give a little midweek bling to sausages, chops or fish.  

This recipe couldn't be easier to put together; just prep your potatoes and let your slow cooker do the rest!  

5 medium potatoes, scrubbed
1 stick of very cold butter
5 slices pepper jack cheese
salt for seasoning (as desired) 
chopped parsley (optional)
bacon bites (optional)

1. Slice potatoes about 1/4-inch thick, but do not cut all the way. Use a pair of chopsticks to help you with this process.

2. Thinly slice butter about 1/8-inch thick. This is easiest with cold butter.

3. Cut each slice of cheese into 8 pieces, ending up with 40 slices.

4. Insert butter and sliced cheese into the potato, in this pattern: butter, cheese, cheese, butter, cheese, cheese, etc. 

5. Place parchment paper on bottom of slow cooker then place potatoes on top. Be careful not to disturb slices. 

6. Melt remaining butter and brush on top of each potato.

7. Sprinkle with salt if desired. 

8. Cover and cook on high 4 hours. 

9. Sprinkle with chopped parsley and bacon bites before serving if desired.  

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