Fully Loaded Hasselback Potatoes

I first discovered hasselback potatoes 30 years ago in Australia. They were all the rage.  For some reason, it took a while for them to start appearing here but they have been a popular way of cooking potatoes for a while now.

This recipe for bacon cheddar hasselback potatoes is fully loaded and takes my original recipe to a new level.    The recipe takes a basic potato that is sliced thinly and baked until the outside edges get nice and crispy, and then loads them up with cheddar and bacon in the spaces between the slices. Top them off with sour cream and diced chives and you will have a substantial side dish or hearty lunch on their own.

Preheat the oven to 400ºF and cook the bacon until crispy and crumble it.  I bake my bacon so that it is not so fatty.  See how to bake bacon here.

Slice the potatoes thinly (1/8 inch thick) without cutting all the way through to the base.  The potatoes will start to form a fan shape.

Thinly slice your butter and cheese.  You will want enough to match the number of openings between your potato slices.

Place the potatoes on a baking sheet,  gently place the sliced butter, diced garlic, and cheese in the spaces between the slices, alternating the cheese, and butter.   Season with Kosher salt and cracked black pepper. Roast in a preheated 400F oven until crispy on the top and tender in the middle, about 1 hour.

Drizzle with olive oil.   Bake in the oven for about an hour.

Sprinkle the potatoes with the shredded cheese and crumbled bacon and return to the oven until the cheese has melted, about 5 minutes.

Serve topped with sour cream, and chives and serve.

The recipe looks somewhat complicated but really is easy. This collage gives you the recipe in photos.

Yield: 4

Fully Loaded Hasselback Potatoes

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This recipe for bacon cheddar hasselback potatoes is fully loaded and takes my original recipe to a new level. The recipe takes a basic potato that is sliced thinly and baked until the outside edges get nice and crispy, and then loads them up with cheddar and bacon in the spaces between the slices.

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• 4 medium baking potatoes
• 4 tablespoons butter
• 2 tsp olive oil
• Kosher salt and cracked black pepper to taste
• 2 clove garlic, thinly diced
• 4 strips bacon
• 4 ounces of cheddar cheese
• extra cheddar cheese shredded
• 1/4 cup sour cream
• 1/4 cup fresh chives, sliced

Instructions

1. Preheat the oven to 400º F and cook the bacon until crispy and crumble it. Set it aside. I bake my bacon so that it is not so fatty. See the link above to directions on how to do this. You can also just cook it on the stove top while the potatoes are cooking.
2. Slice the potatoes thinly (1/8 inch thick) without cutting all the way through to the base. The potatoes will start to form a fan shape.
3. Thinly slice your butter and cheese. You will want enough to match the number of openings between your potato slices..
4. Place the potatoes on a baking sheet, gently place the sliced butter, diced garlic, and cheese in the spaces between the slices, alternating the cheese, and butter. Season with Kosher salt and cracked black pepper. Drizzle with the olive oil.
5. Roast in a preheated 400F oven until crispy on the top and tender in the middle, about 1 hour.
6. Sprinkle the potatoes with the shredded cheese and crumbled bacon and return to the oven until the cheese has melted, about 5 minutes.
7. Serve topped with sour cream, and chives and serve.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 512Total Fat: 33gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 85mgSodium: 684mgCarbohydrates: 40gFiber: 4gSugar: 3gProtein: 17g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

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