Loaded Hasselback Potatoes
A glorified baked potato loaded with melted cheddar cheese, sour cream, and crisp bacon bits!
I finally had my first hasselback potato experience today. I’ve actually been wanting to make this for a couple years now but I was so worried that it would be too complicated to make. But little did I know how easy it really was, and it makes for a perfect fancy side dish to almost any meal!
Now what is a hasselback potato? It’s simply a baked potato except you cut thin little slits within the potato, adding butter to the crevices and baking it for an hour until you get that wonderful crispness on the outside. Easy peasy, right? Then you top it off with some cheddar cheese, letting that melt right into those buttery slits. Finally, you finish it off with sour cream, crisp bacon and chives.
Now that wasn’t too hard, right?
So how’s it taste? Well, let’s be honest here – how can you ever go wrong with buttery, cheesy carb goodness, right? These little slits just flake right off and when you combine it with the creamy notes of the sour cream along with the crisp, salty bacon, you’ll want to skip the main dish and gorge on this instead!
Loaded Hasselback Potatoes
Ingredients
- 4 russet potatoes
- ¼ cup unsalted butter, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 4 slices bacon, diced
- 1 cup shredded sharp cheddar cheese
- ¼ cup sour cream
- 2 tablespoons chopped chives
Instructions
- Preheat oven to 400 degrees F.
- Using a sharp knife, make crosswise cuts in each potato, about 1/8-inch apart, stopping about 1/4 inch from the bottom. Add butter slices to between the cuts; season with salt and pepper, to taste.
- Transfer potatoes to a baking sheet. Place into oven and bake until the outsides are browned and crisp, about 1 hour. Top with cheese and bake until melted, an additional 5 minutes.
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
- Serve potatoes immediately, topped with sour cream, bacon and chives.
Did you make this recipe?
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My daughter, who is young and rarely interested in cooking, wanted to surprise us with these potatoes. For future young cooks, you might want to add to your instructions the fact that you need to wrap these in pieces of foil. It really discouraged my budding cook.
Please thank your budding chef for the tip! I wrapped mine in foil, per her suggestion & they worked beautifully with NO mess 🙂
Thank you this was so awesome and delicious. I just add olive oil and garlic powder mix and spreaded it on the potatoes.. Truly never had or seen this type of potato but so happy I came across it thank you..
Thanks, Lesha!
Add a thin slice of onion in each slit and wrap the whole thing with bacon.
GENIUS.
any idea how much calories is this? i love to try but im on a 1k a day calorie diet
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
Very nice & tasty & easy to make it.
Will never make a plain baked again! Absolutely delicious – 3 nights in a row! I couldn’t bring myself to a pat of butter in each slice tho. I brushed mine w olive oil salt pepper crushed Rosemary and thyme and baked 1/2 hour. After 1/2 hr brushed again w olive oil, pinch of Parm, and bake additional 1/2 hr. Saved the butter to go with sour cream, bacon, cheese, fresh chives. Superb!!!
I had a hard time jamming the butter, that was quickly melting, into the cuts. I may use your method next time!
So, there is no pre-baking or boiling? It is just one hour in the oven total?
Yes, that’s exactly right, although the total time is 1 hr and 5 minutes:
Transfer potatoes to a baking sheet. Place into oven and bake until the outsides are browned and crisp, about 1 hour. Top with cheese and bake until melted, an additional 5 minutes.
this is so perfect. 🙂 can’t wait to try this when I get home.
Mmm, made these tonight and they rocked our world 🙂
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Place the potatoes between two kitchen knife handles (between two chopsticks works as well) to help keep you from slicing all the way to the bottom of the tater.
I just made one after finding this delicious looking recipe online, but now I’m wondering: How are you supposed to eat these?
Simply slice and eat!
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How long do you boíl the potatoes……I am a new cooking learner please help
You should boil until the potatoes are fork-tender.
you don’t boil these they are baked!
Teresa, I definitely recommend baking these but anyone can feel free to bake or boil (or even par-boil) depending on their preferences.
Mouth watering!! This looks so amazing, my husband is going to love it 🙂
We absolutely love Hasselback potatoes! I made my first last year and haven’t looked back since. We love to peel off the layers and savour each slice. Definitely up the ante with all your toppings next time.
Con que puedes acompañarlas?
Those look amazing!
Thank you for the amazing recipe! 🙂
These potatoes are so pretty! I’ve never said that about potatoes before. 🙂 I’ve also never had a hasselback potato, but that needs to change!
I’ve been wanting to try Hasselback Potatoes forever, Chung-Ah…I think you’ve just pushed me over the edge! Your version looks delicious. 🙂
I’ve always wondered if life is too short really to make hasselback potatoes but I think you’ve just convinced me otherwise – these look amazing!