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.

Fully Loaded Hasselback PotatoesThis 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.

Slice the potatoes almost throughThinly slice your butter and cheese.  You will want enough to match the number of openings between your potato slices.

thinly sliced butter and cheesePlace 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.

Add butter and cheese to the potatoesDrizzle with olive oil.   Bake in the oven for about an hour.

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

Sprinkle with cheese Serve topped with sour cream, and chives and serve.

Top with sour cream bacon and chives The recipe looks somewhat complicated but really is easy. This collage gives you the recipe in photos.

Hasselback potatoes. Loaded with flavor but easy to do.

Yield: 4

Fully Loaded Hasselback Potatoes

Fully Loaded Hasselback Potatoes

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.

 

Disclosure of Material Connection: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive a small commission from the sale, but the price is the same for you. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

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  3 comments for “Fully Loaded Hasselback Potatoes

  1. Rebekah
    09/30/2017 at 5:54 pm

    Recipe sounded amazing. Saw olive oil in the ingredients list but didn’t see how to use it in the instrutions. Did I miss thst part?

  2. Rebekah
    09/30/2017 at 5:59 pm

    Recipe sounded amazing. Saw olive oil in the ingredients list but didn’t see how to use it in the instructions. Did I miss that part?

    • Carol
      09/30/2017 at 6:14 pm

      Hi Rebekah. Thanks for letting me know about the omission. I mentioned it above in the description but forgot it on the recipe card. It’s fixed now. Carol

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