Impressive yet deceptively easy
Stop right there.
There is no need to be intimidated by these beautiful, fan-shaped potatoes stuffed with cheese and loaded with bacon bits.
Because below you will find the best and easiest way to cut hasselback potatoes before roasting them in the oven until perfectly crispy.
And yes, they might take just a little time, but the process is actually super easy – and even a little fun!
Especially after I teach you a little trick to cut them into thin slices WITHOUT chopping them in half.
You’ll become such a hasselback potato makin’ pro that you’ll be serving this up on just any ordinary weeknight BECAUSE. YOU. CAN.
(And once you master this savory version, you might want to check out these Hasselback Sweet Potatoes.)
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Bacon. Cooked bacon that has been crumbled is added on top after the potatoes are baked in the oven. You can also make Air Fryer Bacon or save a little time with bacon bits.
- Potatoes. Russet potatoes are the best, but new or Yukon gold potatoes work as well with a slightly reduced cook time. Choose small to medium potatoes as close to the same size as possible. Also, try to find potatoes that have an even thickness throughout so one end doesn’t cook faster than the other.
- Butter and Oil. A combination of melted butter and either avocado or olive oil make up the bulk of the sauce in this recipe. You can use all of one or the other, but a mix of the two delivers a great flavor.
- Garlic. Minced garlic adds a nice bite to the potatoes and roasts up beautifully in the oven. You can substitute with garlic powder if that’s what you have on hand.
- Cheese. Cheddar cheese slices are cut into 1-inch pieces so they can be stuffed in-between the potato pieces. Look for thin-sliced cheese and not the thick-cut kind for the best results. You can also swap it out for Swiss, Colby Jack, or even a vegan or dairy-free cheese.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Prep the potatoes.
Clean the potatoes well under running water with a vegetable brush and dry thoroughly. This is super important since you’ll be baking the entire potato with the skin on.
The trickiest part is slicing without cutting through the potato—use the chopsticks method to prevent it. Place a potato between two chopsticks (or small-handled wooden spoons) and slice ⅛–¼ inch apart, stopping when your knife hits the chopsticks so the bottom stays intact.
Brush with butter.
Whisk together oil, butter, garlic, salt, and pepper in a medium-sized bowl.
Brush half of the mixture over all of the potatoes. Spread apart the slices using your fingers or a fork to ensure the sauce gets in-between the pieces.
Bake and stuff.
Bake at 425°F for 30 minutes, then brush with sauce and bake 20–25 more minutes. Cool slightly, tuck cheese slices between cuts, and return to the oven for 5–10 minutes until melted and tender.
Load up and serve.
Top the baked potatoes with a dollop of sour cream, a sprinkle of chopped green onions, and a bit of crumbled bacon. Any of your favorite toppings will work, really.
FAQs
These impressive looking potatoes got their claim to fame back in 1953. What started as a very popular dish in a Swedish restaurant called Hasselbacken, soon became known and loved across the world.
Hasselback potatoes are thinly sliced potatoes that are still held together at the base to create a fan-like presentation. They are often filled with savory ingredients such as butter, garlic, and even cheese. Or sometimes they are accompanied by sweeter toppings, like brown sugar, cinnamon, and pecans.
Yes, the potatoes should be cut before baking in order to hold their form best.
What to serve with it?
Much like a loaded baked potato, there are so many main dishes that go well with this side. A few of the best include:
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Cheesy Hasselback Potato Recipe
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Ingredients
- 6 medium russet potatoes about 2 ½ lbs. total
- 6 tablespoons butter* melted
- 2 tablespoons oil olive or avocado
- 2 cloves garlic crushed
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 ounces sliced cheddar cheese cut into 1-inch squares
- 4 ounces cooked bacon crumbled*
- Sour cream optional
- Green onions optional
Instructions
- Preheat oven to 425°F.
- Prepare the Potatoes: Wash potatoes, scrub, and dry thoroughly. Place two chopsticks on a cutting board and place one potato in between them, with the long-axis of the potato running parallel to the chopsticks. Using a sharp knife, make cuts approximately ⅛-¼-inch apart starting at least ½-inch from the end of the potato. Stop cutting when your knife hits the chopsticks so the bottom is still connected. Repeat this until the entire potato is sliced thinly. Do this with the other 5 potatoes. Place potatoes on a parchment paper-lined baking sheet.6 medium russet potatoes
- Brush with Butter: Whisk together oil, butter, garlic, salt, and pepper in a medium-sized bowl. Use a pastry brush and brush half of the mixture over all of the potatoes. Spread apart the slices using your fingers or a fork to ensure the sauce gets in-between the pieces.6 tablespoons butter* melted, 2 tablespoons oil, 2 cloves garlic, 1 teaspoon salt, ½ teaspoon black pepper
- Bake in Oven: Cover the baking sheet with a piece of aluminum foil and bake in oven for 30 minutes. Brush remaining sauce over the potatoes and return to oven, uncovered, for an additional 20-25 minutes.
- Fill with Cheese: Once potatoes are cooked through, remove from oven and let cool for a few minutes so they are safe to touch. Place a 1-inch square of cheese in-between each potato slice. Repeat with all slices and in all potatoes. Return potatoes to the oven for 5-10 minutes, or until cheese is melted.6 ounces sliced cheddar cheese
- Serve hasselback potatoes with crumbled bacon, sour cream, and green onions. Enjoy!4 ounces cooked bacon, Sour cream, Green onions
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Video
Notes
- Potatoes: For individual servings it is best to use smaller potatoes.
- To ensure proper baking, find similarly sized potatoes and make sure they have a uniform thickness throughout.
- Cutting: Place chopsticks along the potato to prevent cutting it all the way through.
- Bacon: Bake the bacon in advance to save time on the day of serving.
- Cheese: Select a thinly-sliced cheese for the best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Potato Recipes
Put those spuds to work in these other tasty recipes!
Just want to let you know this is the second time I am making these. I am a foodie, so I enjoy trying new recipes all the time. These are so good, not entirely healthy, but an excellent comfort food served with mini meatloaves and some garlic and butter roasted green beans. Thank you for this. My family request these again.
Yay! So happy to hear you enjoyed the recipe, Breanne! Thanks for making them again. And thanks so much for taking the time to leave a comment and rating!