This post may contain affiliate links. Please read our disclosure policy.

Hasselback Potatoes are the perfect way to break dinnertime boredom. With melted cheddar, crisp bacon, sour cream and fresh chives flavoring each and every slice this easy potato recipe is great for both a side dish and a main course.

Hasselback Potatoes in a white serving dish with sour cream, bacon and fresh chives on top.

Not only are Hasselback Potatoes eye-catching, they are also super simple to make! With a few pantry staples, you can have them ready for dinner in no time. They are a beautiful side dish to serve with Oven Baked Chicken, Slow Cooker Pork Roast, and Steak.

What is the Hasselback Technique?

Hasselback potatoes got their name from a Swedish restaurant where they originated. The restaurant became known for the technique of cutting their potatoes in thin, even layers.

This technique allowed the toppings to melt in between the layers for optimal flavoring and even cooking. These days, the Hasselback slicing technique is widely used among all kinds of various dishes. It may look fancy, but it’s extremely easy.

A russet potato being sliced to make Hasselback Potatoes

Which Potatoes are the Best for Baking?

I prefer small-medium Russet Potatoes for this recipe, but if you favor another kind of potato you can use this technique and recipe with other varieties too. Yukon Gold and Red Potatoes are an excellent choice for this recipe and a sweet potato would be great as well.

Hasselback Potatoes Recipe Notes

  1. Ingredients: Russet Potatoes, Olive Oil, Salt & Pepper, Cheddar Cheese, Bacon, Sour Cream and Chives.
  2. How to cut Hasselback Potatoes: Leave the potatoes unpeeled, and use a sharp knife to cut small slices across the top about ¾ of the way through the potato leaving the bottom intact. You want your slices to be about ⅛ inch thick. It doesn’t have to be perfect, but try to make them as even as you can.
  3. Seasoning: For this recipe, we are going to keep the potato seasonings simple. Once your potatoes are sliced, place them on a baking sheet lined with foil and brush olive oil over each potato. Use the brush to go in between each slice. Finish by seasoning with salt and pepper.
  4. Baking the potatoes: Baking Hasselback Potatoes is just like roasting regular potatoes. Bake at 425 degrees for about 45-50 minutes or until the potatoes are golden brown.
  5. Adding the cheese: You can enjoy the potatoes simply seasoned, but I like to take things up a notch by adding all the fixings. After the potatoes are out of the oven, place thin slices of cheddar cheese between each layer. Return the potatoes back into the oven just until the cheese is melted.

Olive oil being brushed on a russet potato to make Hasselback potatoes

Hasselback Potatoes Topping Ideas

I love loading my potatoes with lots of traditional toppings. The combination of cheese, crisp bacon, sour cream, and chives just can’t be beaten in my opinion. But if you are looking for a change, here are some other toppings you can try.

Hasselback Potatoes on a baking sheet with sour cream, bacon, cheddar cheese and chives.

How to Serve Hasselback Potatoes

One of my favorite things about this recipe is that it can be served as a main dish if you use a large potato and is also very versatile as a side item. This recipe would be excellent paired as a side dish for BBQ Ranch Grilled Chicken, Balsamic Chicken, Grilled Marinated Steak or as a main dish with Instant Pot Artichokes, a simple Garden Salad or Instant Pot Asparagus.


This recipe is greatly warmed up! To store, place in an airtight container and keep in the fridge for up to 3 days. To reheat, cook in the microwave until heated through. Be sure to add fresh sour cream and fresh chives!

Hasselback potatoes on a baking sheet with fully loaded toppings

More Potatoes Recipes to Love:

If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.

Hasselback Potatoes

5 from 2 votes
Quick and easy hasselback potatoes topped with bacon, cream cheese and herbs.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Appetizer, Main Course
Cuisine American
Servings 6 people
Calories 425kcal


  • 6 Russet Potatoes
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 6 slices cheddar cheese thinly sliced
  • 1 cup cooked bacon chopped
  • 1/2 cup sour cream
  • ¼ cup chives chopped


  • Preheat the oven to 425 degrees and prepare a baking sheet by lining with foil. Set aside.
  • Thoroughly wash and dry the potatoes, then use a knife to make use a sharp knife to cut 1/8" slices across the top about ¾ of the way through the potato leaving the bottom intact.
  • Brush the potatoes with olive oil, being sure to get in between the slices.
  • Sprinkle with salt and pepper.
  • Bake for 45-55 minutes or until the potatoes are golden brown and cooked through.
  • Cut the cheddar cheese slices into pieces and place in between each slice. Return the potatoes to the oven until the cheese is melted.
  • Top with the sour cream, bacon bits and chives and serve.


Calories: 425kcalCarbohydrates: 40gProtein: 16gFat: 23gSaturated Fat: 9gCholesterol: 46mgSodium: 649mgPotassium: 1027mgFiber: 3gSugar: 2gVitamin A: 362IUVitamin C: 13mgCalcium: 174mgIron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.


Karen is the creator of Fresh Coast Eats where she shares delicious and easy recipes inspired by the four seasons and the beautiful Great Lakes. Karen is also a certified sommelier and loves to incorporate wine into her recipes as well as suggest perfect pairings.

Free Email Series
5 Secrets to Dinnertime Sanity
Free email series with tested, tasted & terrific dinner recipes!

You Might Also Like

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Oooh yum!! these look amazing…we are big potato fans in all shapes and forms–i will definitely try this one next…thanks for the recipe hugs, Julierose