Russet potatoes, cheddar cheese, crispy bacon, sour cream, and green onions come together in these irresistible Hasselback Potatoes.
You know those recipes that make you feel like a legit chef, even if you’re just winging it in the kitchen? For me, that’s Hasselback potatoes. The first time I made them, I was trying to impress my in-laws. (No pressure, right?) I had no idea what I was doing, but I figured, how hard can slicing a potato be? Let me tell you, it’s a little trickier than it looks, but I powered through with my trusty wooden spoon as a guide.
When I pulled them out of the oven—golden, crispy, and smelling like buttery heaven—I felt like I’d won an episode of Chopped. My father-in-law, who’s usually the strong, silent type, actually said, “Wow, these are incredible.” Victory!
Now, they’ve become a go-to recipe when I want to make a meal feel extra special. They’re fancy enough for a holiday table but easy enough for a Wednesday night. And honestly, they’re just fun to eat. There’s something about pulling apart those crispy layers that’s so satisfying.
Why You’ll Love This Hasselback Potatoes Recipe?
Hasselback potatoes are the perfect mix of crispy and creamy. The thin slices fan out like potato petals, soaking up all the buttery, cheesy goodness. Add the smoky crunch of bacon and the freshness of green onions, and you’ve got a side dish that steals the spotlight.
But here’s the thing: they’re not just about looks. They’re versatile, too. Pair them with steak for date night, roast chicken for Sunday dinner, or eat them solo while binge-watching your favorite show (no judgment).
Ingredient Notes:
Here’s why these simple ingredients make magic together:
- Russet Potatoes: These are the MVP. Their starchy texture crisps up beautifully on the outside while staying fluffy inside.
- Butter & Olive Oil: A dynamic duo. Butter adds richness, while olive oil keeps things from burning.
- Cheddar Cheese: Melty, gooey, and just plain delicious. You could switch it up, but cheddar is classic.
- Crispy Bacon: Because bacon makes everything better. It adds a smoky crunch that takes these potatoes to the next level.
- Sour Cream: Cool and tangy, it balances out the richness of the cheese and bacon.
- Green Onions: Fresh and zippy, they’re the final touch that ties everything together.
How To Make Hasselback Potatoes?
Let’s break it down step by step so you can nail this recipe without stress:
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- Slice the Potatoes
Preheat your oven to 450°F and line a baking sheet with foil. Grab your potatoes and a sharp knife, then place a wooden spoon or chopsticks on either side of the potato. Slice thinly, about 1/4 inch apart, but don’t cut all the way through. (The spoon stops you from going too far—thank you, spoon!) - Brush with Butter Mixture
Mix melted butter, olive oil, salt, and pepper in a small bowl. Brush this generously over the potatoes, making sure it gets into every slice. It’s a little tedious, but trust me, it’s worth it. - Bake the Potatoes
Pop the potatoes in the oven and bake for 50–60 minutes. Check on them halfway through and give them another brush of the butter mixture. They should be crispy on the edges and tender in the middle. - Add the Cheese
Once the potatoes are cooked, carefully tuck slices of cheddar cheese into the cuts. It’s okay if it gets a little messy—that’s part of the charm! Put the potatoes back in the oven for another 3–5 minutes, just until the cheese melts. - Top with Bacon and Green Onions
Sprinkle the potatoes with crumbled bacon and green onions. Add a dollop of sour cream on top for that final touch of indulgence.
Storage Options:
Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to three days. To reheat, pop them in the oven at 375°F until warmed through. The oven brings back that crispy texture, unlike the microwave, which can make them soggy.
Variations and Substitutions:
Feeling adventurous? Here are some ways to switch things up:
- Cheese Swap: Try mozzarella, gouda, or pepper jack for a new flavor.
- Herb Lovers: Add minced garlic, rosemary, or thyme to the butter mixture for extra aroma.
- Spicy Twist: Sprinkle cayenne or smoked paprika over the potatoes before baking.
- Vegetarian Option: Skip the bacon and load up on more cheese or roasted veggies.
- Sweet Potato Version: For a slightly sweet and nutty flavor, use sweet potatoes instead.
What to Serve with Hasselback Potatoes?
These potatoes are the ultimate side dish, but they can shine in any role. Here’s what pairs perfectly:
- Steak: A classic pairing that screams “special occasion.”
- Roast Chicken: Simple, comforting, and always a hit.
- Fresh Salad: A crisp green salad with a tangy vinaigrette balances the richness beautifully.
- Soup: Serve alongside a creamy soup like broccoli cheddar or loaded potato for a cozy meal.
Frequently Asked Questions:
Can I use a different kind of potato?
Definitely! Yukon Golds or sweet potatoes work great. Sweet potatoes add a fun twist with their natural sweetness.
How do I keep the slices even?
Use a wooden spoon or chopsticks as a guide. It’s a simple trick that makes a big difference!
Can I make these ahead of time?
Yes! You can bake the potatoes in advance and reheat them with the cheese and toppings just before serving.
So, what do you think? Ready to tackle these Hasselback potatoes? They’re crispy, cheesy, and honestly just fun to eat. Let me know how yours turn out—or if you come up with your own creative spin. Can’t wait to hear about it!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Hasselback Potatoes Recipe
Ingredients
- 6 Russet potatoes
- 1/4 c. olive oil
- 1/4 c. melted butter
- Salt and pepper to taste
- 8 slices thin-cut cheddar cheese 1-inch squares
- 4 slices cooked and crumbled bacon
- 1/3 c. sour cream
- 2 tbsp. green onions
- Cooking spray
Instructions
- Preheat the oven to 450°F. Take a baking sheet and line it with foil then grease it using cooking spray.
- Thinly slice (1/4 inch) six Russet potatoes making sure not to cut all the way through.
- Combine 1/4 cup of olive oil, 1/4 cup of butter, salt and pepper in a bowl. Whisk them together. Brush this mixture, over the potatoes making sure it goes between the slices.
- Place the baking sheet in the oven. Bake for 50 to 60 minutes until the potatoes are tender and nicely browned.
- After that insert slices of cheddar cheese between the cuts, in the potatoes. Put them back in the oven for another 3 to 5 minutes until the cheese melts.
- Finally top your dish with sour cream, bacon and green onions. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
