Hasselback Potatoes – With Bacon & Cheese!

If you’ve never had a Hasselback Potatoes you are missing out! They are baked potatoes thinly sliced and stuffed with cheese and bacon. Crispy and golden on the outside, soft and creamy on the inside! This recipe is topped with sour cream taking them right over the top.

Hasselback potato sliced with melted cheese bacon sour cream and parsley garnish on wax paper

These loaded hasselback potatoes are the ultimate starter or side! Packed with your favorite ingredients they will definitely satisfy your taste buds. Think, crispy on the outside and creamy on the inside, plus loaded with your favorite toppings like bacon, cheese and sour cream!

Guys! Potatoes rock and so do all potato dishes. Don’t you agree? Take these hasselback potatoes, Crock Pot Au Gratin Potatoes, Garlic Parmesan Mashed Potato Casserole, or The BEST Mashed Potato Recipe.

All these dishes are perfect for this cold season! No matter which one you decide to try, you will be in or a treat.

Ingredients Needed!

  • Potatoes – We recommend using a Russet potato.
  • Cheddar Cheese – Grab the block and grate it yourself for the best outcome.
  • Sour Cream
  • Parsley
  • Bacon
  • Salt & Pepper
  • Olive Oil
  • Paprika – To mix it up I use smoked paprika some of the time.
  • Garlic Powder

Steps to Making Hasselback Potatoes!

  • Prepare Potatoes – Scrub the potatoes thoroughly.
  • Cut Potatoes – Place a potato on the chopping board with chopsticks on either side of the potato. Slice the potato, being careful not to slice all the way thru. Slice it thinly, almost to the bottom (the chopsticks will prevent you from cutting all the way through). Transfer the potato onto a baking tray lined with baking paper.
  • Mix Seasoning – In a small bowl, combine olive oil, paprika and garlic powder. Brush each potato with this mixture and season with salt and pepper.
  • Bake – Place potatoes in preheated oven at 400 degrees F for 55 minutes. The potatoes should be almost cooked at this stage.
  • Stuff – Remove the tray and tuck cheese and bacon slices between the slices.
  • Bake – Place back in oven for an additional 10-15 minutes or until the bacon is done.

Collage of four images showing how to make hasselback potatoes

Expert Tips!

  • This dish is from Sweden and gets it’s name from the restaurant where it was originated, Hasselbacken in Stockholm.
  • Use small to medium potatoes rather than large. If you decide to go for large, then you will only need about 4 of them instead of 8. They need to be washed well because you will keep their skin on.
  • The best potato to use in this recipe is a Russet potato, but if you find that to hard to cut you can use a Yukon gold potato which is waxier and easier to slice.
  • Make several slits into each potato. Make sure you don’t cut all the way through. We need the bottom part to hold everything together. Chopsticks or wooden spoons can be used as a knife “stopper” when slicing. This is called the “hasselback techinique”.
  • Line your tray with a sheet of baking parchment. It just makes life easier as all the juices stay on the paper.

Wax paper with cooked hasselback potatoes on it topped with sour creamMore Potato Recipes!

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Love this recipe? Be sure and comment below and leave a 5-star rating! I know you’ll love these delicious potatoes as much as we do! You can find more deliciousness on Instagram @julieseatsandtreats or #julieseatsandtreats !!

Hasselback Potatoes

Baked potatoes stuffed with cheese and bacon will be a hit at your dinner table. Top them with sour cream and enjoy while warm!

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

Servings: 4

Calories: 539kcal

Ingredients

  • 8 Small to Medium Potatoes
  • 2 tbsp Olive Oil
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • Salt and Pepper to Taste
  • 4 ounce Cheddar Cheese sliced
  • 3 ounce Bacon strips + extra for garnish optional
  • 4 tbsp Sour Cream
  • 1 tbsp Fresh Parsley finely chopped (optional)

Instructions

  • Wash the potatoes thoroughly. Use a food brush to remove any dirt.

  • Place 2 chopsticks on a chopping board, alongside a potato.  Make several cuts into the potato – like if you wanted to slice it thinly, almost to the bottom (the chopsticks will prevent you from cutting all the way through).

  • Transfer them (the cut side up) onto a baking tray lined with baking paper. In a small bowl, combine olive oil, paprika and garlic powder. Brush each potato with this mixture and season with salt and pepper.

  • Bake in a preheated oven at 400F for 55 minutes. The potatoes should be almost cooked at this stage. Take the tray out and fill the gaps with cheese and bacon slices. Bake for a further 10-15 minutes or until the bacon is done.

  • When ready, take them out and top with more cheese, fried bacon (optional) , sour cream and parsley.

  • Serve right away as a starter or side.

Notes

  • Use small to medium potatoes rather than large. If you decide to go for large, then you will only need about 4 of them instead of 8. They need to be washed well because you will keep their skin on.
  • The best potato to use in this recipe is a Russet potato, but if you find that to hard to cut you can use a Yukon gold potato which is waxier and easier to slice.
  • Make several slits into each potato. Make sure you don’t cut all the way through. We need the bottom part to hold everything together. Chopsticks or wooden spoons can be used as a knife “stopper” when slicing. This is called the “hasselback techinique”.
  • Line your tray with a sheet of baking parchment. It just makes life easier as all the juices stay on the paper.

Nutrition

Calories: 539kcal | Carbohydrates: 54g | Protein: 21g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 370mg | Potassium: 1868mg | Fiber: 10g | Vitamin A: 720IU | Vitamin C: 49.8mg | Calcium: 345mg | Iron: 14.3mg

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