Hasselback Potatoes with Shallot Compote

• 2 oz Parmesan cheese
• 6 russet potatoes, unpeeled, washed well (approx. 6-8 oz ea.)
• 6 slices bacon, in pieces (½ in.)
• ½ tsp salt
• ¼ tsp fresh ground black pepper
• 1 sprig fresh rosemary
• 25 oz water

Shallot Compote

• 6 oz shallots, halved
• 1 ½ oz unsalted butter
• ½ oz extra virgin olive oil
• ½ tsp salt
• ½ tsp hot paprika
• ¼ tsp fresh ground pepper
• extra virgin olive oil, to brush
  of extra virgin olive oil, spray