Fully Loaded Hasselback Potatoes

Fully Loaded Hasselback Potatoes
I have been seeing hasselback potatoes around for a while now and I have been wanting to try making them! They are basically a potato that is sliced thinly and baked until the outside edges get nice and crispy, kind of like french fries, and the inside is nice and tender like a baked potato; the best of both worlds! In addition to being pretty amazing just like that, the space in between the slices are perfect for holding things like melted cheese. For my first hasselback potatoes I decided to go with a 'loaded' baked potato theme topping them with plenty melted cheese, bacon, sour cream and sliced green onions. Depending on the size of your potatoes these make for a side with small ones or even a meal with larger ones.

Fully Loaded Hasselback Potatoes

Fully Loaded Hasselback Potatoes
You really cannot go wrong with crispy tender potato, sour cream, melted cheese, bacon, sour cream and green onions!

Fully Loaded Hasselback Potatoes

Fully Loaded Hasselback Potatoes
Ooey gooey melted cheesy goodness in between every slice of crispy tender potato!

Fully Loaded Hasselback Potatoes
Fully Loaded Hasselback Potatoes

Fully Loaded Hasselback Potatoes

Prep Time: 10 minutes Cook Time: 1 hour 5 minutes Total Time: 1 hour 15 minutes Servings: 4

Hasselback potatoes, baked until crispy on the outside and tender on the inside and topped with all of the flavours of a fully loaded baked potato including melted cheese, bacon, sour cream and green onions.

  • 4 small baking potatoes
  • 4 tablespoons butter, sliced thinly
  • salt and pepper to taste
  • 1 clove garlic, thinly sliced
  • 4 strips bacon
  • 1 cup cheddar, shredded
  • 1/4 cup sour cream
  • 1/4 cup green onions, sliced
  1. Slice the potatoes thinly (~1/8 inch) without cutting all the way through.
  2. Place the potatoes on a baking sheet, stuff the sliced butter and garlic in between a few of the cuts in the potatoes and season with salt and pepper.
  3. Roast in a preheated 400F/200C oven until crispy on the top and tender in the middle, about 1 hour.
  4. Meanwhile cook the bacon until crispy and crumble it.
  5. Sprinkle the potatoes with the cheese and bacon and return to the oven until the cheese has melted, about 5 minutes.
  6. Serve topped with sour cream, and green onions.

Tip: Place a wooden spoon or something similar at the base of the potato to help prevent cutting all the way through.
Nutrition Facts: Calories 551, Fat 32g (Saturated 16g, Trans 0), Cholesterol 77mg, Sodium 472mg, Carbs 48g (Fiber 3g, Sugars 2g), Protein 17g
Nutrition by: Nutritional facts powered by Edamam


Tieghan said...

I do not think those things could be any more awesome looking!! Wow!

Rocky Mountain Woman said...

I make these once in a while when I need some comfort food - this version looks amazing!

Hvadskalvibage/Mette said...

Hasselback poteatoes with bacon - I need to try it

Jamie | Jamie's Recipes said...

Gorgeous! I love loaded baked potatoes.

Marie Matter said...

Hooooooly cow these looks amazing!

Samantha Ferraro said...

I have been wanting to make hassleback potatoes too! These are killer!


These are some amazing-looking potatoes! LOVE!!

Lola Velasco said...

Fabulosa receta que estaré encantada de hacer. Me ha encantado tu blog que contiene deliciosas recetas y preciosas fotos.

Scott Nightengale said...

Another winner!!

cjmont said...

i like that you put sour cream twice, so do i!

ashley - Baker by Nature said...

OK, these look fabulous!!!

Food Junkie said...

The slicing trick for these is to put the potato between two thin cutting boards or between 2 chopsticks. You can slice them up fast without any worry about cutting all the way through.

Claudia Weller said...

Oh, great idea, must try this soon, maybee with goat cheese.

Steph said...

Why have I never thought to fully load my hasselbacks! These look incredible!

Chung-Ah | Damn Delicious said...

These potatoes are glorious! I could have them for game day or as dinner every night of the week!

Anonymous said...

I love the green onions, and the idea of slicing the potatoes and cooking with garlic and everything in the oven (rather than heaping it all up on a baked potato).

Cheesesteak said...

Wow, those look good. I've never seen these before, what a great idea.
How much bacon did you eat at the photo session ;-P

Kevin Lynch said...

Cheesesteak: Haha! Too much! :)

Jenny Flake said...

What a perfect Hassleback potato! Can't wait to try it!

Christina said...

Ughh, I am so hungry now. I like hasselback potatoes (though they always seem to take much longer to cook than I think), and fully loaded makes them even better.

Jon said...

Made these tonight. Probably won't make again. Ruins the whole point of a baked potato, which is scooping out the potato, filling the crispy skin with a week's calories worth of sour cream, and chomping on the whole thing.

Groggy said...

OK, so I made this right ? I am the cook and my wife wouldn't have it any other way, < nor would I > These are amazingly easy and to die for ! Just make sure you keep a close eye on them after you put the cheese on so it all doesn't melt down to the pan, Great food for guests too !

Su said...

is the calorie count for all 4 potatoes? or is that PER potato? Thanks :)

Kevin Lynch said...

Su: The calorie count is per potato.

John Bolz said...

After the potato is sliced, it's a goof idea to subject it to a good rinse to eliminate the starch from between the slices so they don't stick together.

Post a Comment