Preheat oven to 425°F.
Make crosswise cuts in each potato, about ⅛ inch apart, stopping about ¼ inch from the bottom (hint: use chopsticks as a stopper).
Microwave your potatoes for 5 minutes per potato.
Mix together melted butter, garlic, and rub.
Insert a slice of bacon into the slot in the sliced potatoes.
Brush each potato with Smoky Butter Sauce.
Bake until the outsides are browned and crisp, about 40 minutes.
In a saucepan over medium heat, combine the milk, chive, and onion cream cheese, kosher salt, and black pepper. Whisk until smooth.
Add the dried chives to the cream cheese sauce.
Spoon the Chive Cheese Sauce over the crispy Hasselback potatoes.
Serve and smaklig måltid
