1 Hour 30 Minutes
This fully loaded and Cheesy Hasselback Potato recipe will impress your guests with the fanned slices, crispy edges, and how secretly easy it is to make. Russet potatoes are coated in a buttery sauce, stuffed with cheese, and baked in the oven for a fancy holiday side dish.
Medium Russet Potatoes Butter | Oil | Garlic Cheddar Cheese | Bacon Sour Cream | Green Onions Salt | Pepper
Wash potatoes, scrub, and dry thoroughly. Place two chopsticks on a cutting board and place one potato in between them. Using a sharp knife, make cuts ⅛-¼-inch apart.
Whisk together oil, butter, garlic, salt, and pepper. Brush half of the mixture over all of the potatoes, making sure the sauce gets in between the slices.
Cover the baking sheet with aluminum foil and bake in the oven for 30 minutes. Brush remaining sauce over the potatoes and return to oven, uncovered, for 20-25 minutes.
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.
Return potatoes to the oven until cheese is melted. Serve hasselback potatoes with crumbled bacon, sour cream, and green onions. Enjoy!