Loaded Hasselback Potatoes Recipe

Enjoy all of the flavors you know and love in a baked potato with these Loaded Hasselback Potatoes!  Russet potatoes are thinly sliced, slathered in a butter and garlic sauce, stuffed with cheddar cheese, and then roasted in the oven until perfectly crispy.  Top them with a bit of crumbled bacon and sour cream for a gorgeous side dish that will impress your guests at a weeknight dinner party or for a Thanksgiving or Christmas holiday meal. 

Loaded Hasselback Potatoes

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 you are about to learn the best and easiest way to make hasselback potatoes and then roast them in the oven until crisped to perfection.

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 accidentally 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.)

What are Hasselback Potatoes?

Hasselback potatoes are thinly sliced russet, sweet, or new potatoes that are still held together at the base to create a fan-like presentation.  They can either be filled with savory ingredients, such as butter, garlic, and even cheese, or accompanied by sweeter toppings, like brown sugar, cinnamon, and pecans.

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.

Now they make their appearance on many holiday and Thanksgiving tables as a noteworthy side dish everyone loves!

Ingredients

The ingredients you’ll need for these loaded hasselback potatoes are actually the exact ones you use when making a traditional stuffed baked potato.  So if you’ve already got that handy, then you’re ready to rock ‘n roll!

But a few quick notes on the exact ingredients you will need:

• Potatoes – Russet potatoes are the best to use in this particular recipe.  Yukon gold or new potatoes can be used, but will require a slightly reduced cook time.
  • Find ones that are small to medium in size so one potato can serve one individual.
    • Also, the smaller they are, the faster they’ll cook up in the oven.
  • Buy potatoes that are also roughly the same size.
    • You don’t want one that is super round and another that is long and skinny.  One will end up cooking way faster than the other.
• Butter and Oil – A combination of melted butter and either olive or avocado oil make up the bulk of the sauce in this recipe.  You can use all of one or the other if that is what you have available, but a combination delivers a very nice flavor.
• Garlic – Crushed 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 use a vegan or dairy-free cheese if you prefer, or even try out Swiss or Colby Jack.
• Bacon – Cooked bacon that has been crumbled is then added on top after the potatoes are baked in the oven.  You can also use bacon bits if you’d like to save a little time.

How to Cut

Hands down the most crucial step in making hasselback potatoes and also the hardest is knowing how to cut them.

If you make one cut that is too aggressive you’ll accidentally slice the entire potato in half. :-O

So in order to prevent this hasselback catastrophe, I’m going to teach you a little trick I recently learned – the use of chopsticks!

And not just any chopsticks, you want a pair that have a square end so they do not roll around on your cutting board.  (Learned this the hard way!) (step 1 above)

1. Wash potatoes, scrub, and dry thoroughly.  (This is super important since you’ll be baking the entire potato with the skin on!) (step 2 above)
2. 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.
3. Make cuts approximately ⅛-¼-inch apart starting at least ½-inch from the end of the sweet potato.  Stop cutting when your knife hits the chopsticks so the bottom is still connected. (step 3 above)

Baking in Oven & Stuffing with Cheese

Once the potatoes are cut, baking them in the oven is actually rather simple to do.

1. Whisk together oil, butter, garlic, salt, and pepper in a medium-sized bowl. (step 1 above)
2. 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. (step 2 above)
3. Bake in 425°F oven for 30 minutes on a large baking sheet.  Brush remaining sauce over the potatoes and return to oven for an additional 20-25 minutes. (step 3 above)
4. Remove from oven and let cool for a few minutes so they are safe to touch. 
5. Place a 1-inch square of cheese in-between each potato slice.  Repeat with all slices and in all potatoes. (step 4 above)
6. Return potatoes to the oven for 5-10 minutes, or until cheese is melted.

Toppings & Serving

Hasselback potatoes are best when served immediately so they keep their crisp texture.

The longer they sit out after baking, the soggier they will get.  So when that oven timer goes off, they are ready to eat!

Serve baked potatoes with a dollop of sour cream, a sprinkle or green onions, and a bit of crumbled bacon.

If you have any leftover potatoes, store them in an airtight container in the refrigerator for up to 4-5 days.  Keep the bacon, sour cream, and onions separate if they are not already added.

To reheat leftovers, place them on a baking sheet or in a baking dish and warm up in a 350°F oven for 15-20 minutes.

Dishes that Pair Well

Much like a loaded baked potato, there are so many main dishes that go well with this side.

A few of the best include:

• Spinach Artichoke Stuffed Chicken
• Lemon Basil Baked Salmon
• Filet Mignon
• Honey Balsamic Chicken

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Loaded Hasselback Potatoes

Fully Loaded Hasselback Potatoes will impress your guests with presentation, and yourself with how easy the recipe is to make. Learn my trick for how to cut them properly so no unhappy tears are shed over this popular Thanksgiving side dish!

Course Dinner, Side Dish

Cuisine American

Keyword easy, loaded, potato recipes, sides

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings 6 servings

Calories 494 kcal

London Brazil

Ingredients

• 6 medium russet potatoes about 2 ½ lbs. total
• 6 Tbsp. butter* melted
• 2 Tbsp. oil olive or avocado
• 2 cloves garlic crushed
• 1 tsp. salt
• ½ tsp. black pepper
• 6 oz. sliced cheddar cheese cut into 1-inch squares
• 4 oz. cooked bacon crumbled*
• Sour cream optional
• Green onions optional

Instructions

1. Preheat oven to 425°F.

2. Wash potatoes, scrub, and dry thoroughly.
3. 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.
4. 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.
5. Repeat this until the entire potato is sliced thinly. Do this with the other 5 potatoes.

6. Place potatoes on a parchment paper-lined baking sheet.

7. 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.

8. 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.

9. 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.
10. Return potatoes to the oven for 5-10 minutes, or until cheese is melted.
11. Serve potatoes with crumbled bacon, sour cream, and green onions. Enjoy!

Recipe Video

Recipe Notes

• You can prep ahead by Baking Bacon in the Oven.
• Make sure to buy thinly sliced cheese. Cheddar, Monterrey Jack, Colby Jack, and Swiss may all be used.
• To Store: If you have any leftover potatoes, place them in an airtight container in the refrigerator for up to 4-5 days. Keep the bacon, sour cream, and onions separate if they are not already added.
• To Freeze: Tightly seal un-topped hasselback potatoes in a freezer-safe airtight container and freeze for up to 3 months.

Nutrition Facts

Loaded Hasselback Potatoes

Amount Per Serving

Calories 494 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 17g106%

Cholesterol 74mg25%

Sodium 735mg32%

Potassium 853mg24%

Carbohydrates 35g12%

Fiber 3g13%

Sugar 1g1%

Protein 14g28%

Vitamin A 653IU13%

Vitamin C 11mg13%

Calcium 236mg24%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.