Hasselback Potatoes

1. Preheat oven to 200°C.
2. Slice the potatoes thinly (about an 1/8 inch) without cutting all the way through the bottom. Place the potatoes on a prepared baking sheet. Carefully rub the garlic on the insides of the slices and then stuff the sliced butter between a few of the cuts. Season the potatoes with salt and pepper, thyme, smoked paper[per]
3. Bake until crispy on the top and tender in the middle, about 45 min to 1 hour.
4. Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Remove and drain on a paper towel.
5. Remove the potatoes from the oven and stuff the slices of cheese in between a few of the slits. Grate any remaining cheese and sprinkle it over top of the potatoes with parmesan. Sprinkle on the bacon. Return the potatoes to the oven until the cheese has melted, about 5 minutes.
6. Assemble the toppings and remove the potatoes from the oven. Top with sour cream and green onions. Add any remaining topping as desired! Dig in!

Paleo Sour Cream Topping Ingredients:

• 1 can full-fat coconut milk, chilled overnight
• 2 tbsp. finely chopped chives, plus more as a garnish
• Juice of 1/2 lime
• Sea salt and freshly ground pepper to taste Preparation:

1. To make the sour cream, turn the can of chilled coconut milk upside down then carefully drain away the water.
2. Remove the thick cream and place in a bowl.
3. Add the remaining ingredients and mix well.
4. Place in the fridge until you're ready to serve.
5. When the potatoes are cooked, remove them from the oven and top each with a generous dollop of sour cream and a scattering of chives.
6. Serve immediately.