The Preparation
Preheat oven to 450°F.
Microwave potatoes for 5 minutes each (15 minutes total) to pre-cook.
Use chopsticks or wooden spoon handles placed alongside the potato as guides to prevent cutting all the way through.
Slice potatoes crosswise at 1/8-inch intervals, cutting down to but not through the bottom.
Melt butter in a small saucepan and add garlic, chives, parsley, and rosemary.
Warm together until fragrant.
Brush herb butter generously over potatoes, working it into the slices.
Tuck bacon pieces into the slices.
Roast at 450°F for 30 minutes until crispy and golden.
For the sauce: combine cream cheese and milk in a small saucepan over medium heat.
Whisk together until smooth and creamy. Season with salt and pepper.
Stir in chives.
Spoon chive cream cheese sauce over hot hasselback potatoes and serve.
