Help if I added a link to the method https://www.traegergrills.com/recipes/scheiding-hasselback-potatoesI find this method better, when doing Hasselback potatoes as you can keep basting them from the juices during the cook. As directly on the grill, I've had them turn out like bullets occasionally.
The cheese and bacon is optional if doing a Sunday roast type of beef?
Of course as a good dad I ate the burned one.
Seal of approval right there.