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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.
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.
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
- Ingredients: Russet Potatoes, Olive Oil, Salt & Pepper, Cheddar Cheese, Bacon, Sour Cream and Chives.
- 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.
- 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.
- 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.
- 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.
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.
- Shredded Chicken
- Alfredo Sauce
- Pesto Sauce
- Buffalo Sauce
- Black Bean and Corn Salad
- Leftover Ground Beef Taco Meat
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!
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
- 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients 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.