Fully Loaded Hasselback Potatoes will impress your guests with presentation, and yourself with how easy the recipe is to make. Sliced russet potatoes are coated in a buttery sauce, stuffed with cheese, and baked in the oven until crispy for a fancy Thanksgiving side dish. Plus, learn my trick for how to cut them properly so they do not get cut in half!
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
The simple ingredients you need to make this loaded hasselback potatoes recipe include:
- Potatoes. Russet potatoes are the best, but Yukon gold or new 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 olive or avocado 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.
- 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.
How to Make Hasselback Potatoes
The basic steps for making hasselback potatoes are simple to follow. Please see the recipe card below for more detailed ingredient amounts.
Wash and Cut
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 most crucial step, and also the hardest, is slicing the potatoes without accidentally cutting them in half. Prevent this hasselback catastrophe using the chopsticks trick!
Place two chopsticks on a cutting board and set one potato in between them lengthwise. Choose chopsticks with squared ends so they do not roll around.
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.
Rinse and scrub potatoes. Find square chopsticks. Use chopsticks to slice with ease!
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.
Whisk the sauce. Brush sauce over the potatoes.
Bake the Potatoes
Cook in a 425°F oven for 30 minutes on a large baking sheet.
Brush the remaining sauce over the potatoes and return to the oven for an additional 20-25 minutes.
Stuff with Cheese
Remove the potatoes from the oven and let them 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 the potatoes to the oven for 5-10 minutes, or until cheese is melted.
Garnish and Serve
Top the baked potatoes with a dollop of sour cream, a sprinkle of green onions, and a bit of crumbled bacon.
Meal Prep and Storage
- To Prep-Ahead: Hasselback potatoes are best when served immediately so they keep their crisp texture. However, you can pre-bake the bacon in advance.
- To Store: 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.
- To Reheat: Warm on a baking sheet or in a baking dish in a 350°F oven for 15-20 minutes.
FAQs
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.
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.
Yes, the potatoes should be cut before baking in order to hold their form best.
Expert Tips and Tricks
- Go small. For individual servings it is best to use smaller potatoes.
- Choose even. To ensure proper baking, find similarly sized potatoes and make sure they have a uniform thickness throughout.
- Make it foolproof. Place chopsticks along the potato to prevent cutting it all the way through.
- Prep ahead. Bake the bacon in advance to save time on the day of serving.
- Think skinny. Select a thinly-sliced cheese for the best results.
Make it a Meal
Much like a loaded baked potato, there are so many main dishes that go well with this side.
A few of the best include:
More Potato Recipes
Put those spuds to work in these other tasty recipes!
Instant Pot Potato Corn Chowder
Easy Homemade Scalloped Potatoes
Loaded Hasselback Potatoes
Fully Loaded Hasselback Potatoes will impress your guests with presentation, and yourself with how easy the recipe is to make. Plus, learn my trick for how to cut them properly so they do not get cut in half!
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
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Preheat oven to 425°F.
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Wash potatoes, scrub, and dry thoroughly.
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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.
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Repeat this until the entire potato is sliced thinly. Do this with the other 5 potatoes.
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Place potatoes on a parchment paper-lined baking sheet.
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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.
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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.
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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.
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Return potatoes to the oven for 5-10 minutes, or until cheese is melted.
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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.
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