Follow these steps for a perfect result:

1. Stabilize the potatoes. Cut a thin slice lengthwise from the bottom of each potato so it sits flat and won’t roll.

2. Support with spoons. Place the potato cut side down in a butter dish or rest it between the handles of two wooden spoons — this helps prevent cutting all the way through.

3. Slice carefully. Using a very sharp knife, make ¼‑inch crosswise slices along the width of each potato. Stop before cutting through the bottom.

4. Partially cook. Microwave the potatoes on high for 5–6 minutes (until they’re almost tender but still firm). Remove and transfer them to a foil‑lined baking sheet with raised edges.

5. Preheat oven & baste. Preheat the oven to 450 °F (about 230 °C). In a small bowl, mix the melted butter and olive oil. Brush this mixture liberally over the tops of the potatoes and between the slices. Season generously with kosher salt and freshly ground black pepper.

6. Bake uncovered. Place the potatoes in the oven for about 15 minutes (or until they are tender and crisping).

7. Let rest. Remove the potatoes from the oven and let them cool for 10–15 minutes — this helps them firm, making it easier to insert the fillings.

8. Add cheese & bacon. Preheat the oven’s broiler. Place alternating slices of Cheddar and pieces of cooked bacon into the spaces between the potato slices. Sprinkle Parmesan cheese over the top.

9. Broil to finish. Broil for 2–3 minutes, until the cheese melts and starts to turn golden. Watch carefully so it doesn’t burn.

10. Garnish & serve. Remove from heat, sprinkle with minced chives, and serve immediately while hot and gooey.

Yield: 2 loaded Cheesy Bacony Hasselback Potatoes (one per person)