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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.
Be sure to try my Bacon and Cheddar Hasselback Chicken recipe, too!
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.
recipe walkthrough
Ingredients
- Russet Potatoes – Small russet potatoes are perfect for the hasselback technique. Yukon Golds are good too, and perfect as a smaller side dish.
- Cheddar Cheese – Grab this at the deli counter and ask them to slice the cheese thin for you.
- Bacon – Cooked crisp, and chopped into small bits.
- Sour Cream
- Fresh Chives
How to Make Hasselback Potatoes
See the recipe card below for full, detailed instructions
Preheat the oven to 425℉ and line a baking sheet with foil.
Wash and dry the potatoes. 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.
Brush with olive oil, getting in between the slices, and season with salt and pepper. Bake for about 45 minutes.
Cut the cheddar cheese into small slices and stick them in between each slice of potato. Slide the baking sheet back into the oven so the cheese can melt.
Add garnishes, like sour cream, chives and bacon.
How to Serve
Hasselback Potatoes are best fresh out of the oven. Top them with sour cream, and bacon, or try fresh herbs like parsley and chives and Parmesan cheese. 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.
Serve them with your favorite entree, like BBQ Baked Chicken Thighs or juicy steak bites. Or make them a prominent side dish for a holiday meal. They fit in well with classic side dishes like Bacon Wrapped Green Beans, Roasted Cherry Tomatoes, Baked Macaroni and Cheese and Oven Roasted Vegetables.
Storage Tips
Storing Leftovers
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!
More Potatoes Recipes to Love:
- Instant Pot Mashed Potatoes
- Roasted Rosemary Potatoes
- Mashed Sweet Potatoes with Brown Sugar and Bacon
- Easy Breakfast Potatoes
- Cheesy Mashed Potatoes
Hasselback Potatoes
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
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
You are so welcome Julie! Thanks for stopping by.