Crispy, cheesy, and endlessly customizable, these Loaded Hasselback Potatoes are sure to be a hit!
Hasselback potatoes are the ultimate fancy food that requires barely any time and energy! For at least four Christmas dinners in a row, my partner’s family has asked me to prepare Hasselback potatoes over our regular roast potatoes, and I couldn’t be happier to oblige. Gone are the days of peeling, parboiling, and anxiously roasting little cubes of starch, because now I just slice, season, and bake these bad boys until they reach utter potato nirvana.
With crispy, buttery edges and soft, fluffy interiors, these potatoes are taken to new heights by adding melted sharp cheddar cheese, smoky bacon, tangy sour cream, and fresh chives. The result? A dish that’s as indulgent as it is visually impressive.
This recipe is naturally gluten-free, and it can easily be adapted to suit vegetarian and vegan lifestyles. Whether you’re serving it as a comforting side dish or a showstopping appetizer, these potatoes are sure to please every palate.
Are Loaded Hasselback Potatoes Healthy?
Loaded Hasselback potatoes may not scream “health food,” but they’re far from a guilty indulgence. Potatoes with their skins still on are packed with potassium, fiber, and vitamin C, making them a nourishing base for this recipe. Adding butter and cheese brings richness, but you can reduce the amounts to lighten things up without sacrificing flavor.
For a healthier twist, consider using sweet potatoes for added nutrients like beta-carotene, and use turkey bacon instead of pork bacon. You can also swap the sour cream for Greek yogurt to increase protein and reduce fat. Looking for a vegetarian option? Skip the bacon and amp up the flavor with caramelized onions or a sprinkle of smoked paprika. Want to go full vegan? Switch to a dairy-free sour cream, nutritional yeast, and your favorite bacon substitute.
Go Wild With The Toppings!
The toppings for these Hasselback potatoes are as versatile as your imagination. For a Mediterranean-inspired twist, try crumbled feta cheese, sun-dried tomatoes, Kalamata olives, and a drizzle of tzatziki. Or go Tex-Mex with spicy salsa, avocado slices, and a sprinkle of cotija cheese.
Want something Asian-inspired? Opt for soy-glazed mushrooms, a sprinkle of sesame seeds, fresh green onions, and a drizzle of sriracha mayo. You could even take it to the streets of India by adding spiced chickpeas, tamarind chutney, and a dusting of chaat masala. No matter the flavor profile, these customizable potatoes are the perfect canvas for showcasing your favorite cuisines.
How To Make Ahead And Store
You can pre-slice the potatoes a day ahead and store them in the refrigerator submerged in cold water. Store leftover potatoes in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
Loaded Hasselback potatoes are typically an appetizer or side dish, and I recommend serving them with a Turkey Meatloaf or this Low-Carb Paleo Meatloaf. Fish can also complement loaded potatoes, including some Air-Fryer Salmon or Mahi Mahi With Tropical Sauce. Chicken is another good choice; I always opt for this Stuffed Chicken With Goat Cheese And Pomegranate or this Strawberry Chicken With Goat Cheese.
Ingredients
- 4 medium, russet potatoes
- 1/4 cup unsalted butter
- Kosher salt to taste
- Freshly ground black pepper to taste
- 4 slices bacon diced
- 1 cup sharp cheddar cheese shredded
- 1/4 cup sour cream
- 2 tablespoons fresh chives chopped
Instructions
- Preheat your oven to 400°F.
- Working one potato at a time, place two chopsticks on either side of the potato, then make crosswise cuts about 1/8-inch apart, stopping about 1/4 inch from the bottom. Thinly slice your butter so a piece can be slotted into each cut, and repeat with the rest of the potatoes.
- Season the potatoes with salt and pepper. Place the potatoes on a baking sheet and bake until the outsides are browned and crisp, about 1 hour.
- While the potatoes bake, prepare a plate lined with paper towels. Cook the diced bacon in a skillet over medium-high heat until crispy, about 6 to 8 minutes, then transfer to the paper towel-lined plate.
- Remove the potatoes from the oven, top with shredded cheese, and return to the oven until the cheese is melted, about 5 minutes.
- Serve the potatoes immediately and top with sour cream, crispy bacon, and chives.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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