Cheesy Hasselback Potato Recipe
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4.9
21 reviews
Excellent
Cheesy Hasselback Potato Recipe
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This fully loaded and Cheesy Hasselback Potato recipe will impress your guests with the fanned slices, crispy edges, and how secretly easy it is to make. Russet potatoes are coated in a buttery sauce, stuffed with cheese, and baked in the oven for a fancy Thanksgiving, Christmas, or holiday side dish.
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Ingredients
- 6 medium russet potatoes about 2 ½ lbs. total
- 6 Tbsp. butter* melted
- 2 Tbsp. oil olive or avocado
- 2 cloves garlic crushed
- 1 tsp. salt
- ½ tsp. black pepper
- 6 oz. sliced cheddar cheese cut into 1-inch squares
- 4 oz. cooked bacon crumbled*
- sour cream optional
- green onions optional
Instructions
- Preheat oven to 425°F.
- Prepare the Potatoes: Wash potatoes, scrub, and dry thoroughly. Place two chopsticks on a cutting board and place one potato in between them, with the long-axis of the potato running parallel to the chopsticks. Using a sharp knife, make cuts approximately ⅛-¼-inch apart starting at least ½-inch from the end of the potato. Stop cutting when your knife hits the chopsticks so the bottom is still connected. Repeat this until the entire potato is sliced thinly. Do this with the other 5 potatoes. Place potatoes on a parchment paper-lined baking sheet.
- Brush with Butter: Whisk together oil, butter, garlic, salt, and pepper in a medium-sized bowl. Use a pastry brush and brush half of the mixture over all of the potatoes. Spread apart the slices using your fingers or a fork to ensure the sauce gets in-between the pieces.
- Bake in Oven: Cover the baking sheet with a piece of aluminum foil and bake in oven for 30 minutes. Brush remaining sauce over the potatoes and return to oven, uncovered, for an additional 20-25 minutes.
- Fill with Cheese: Once potatoes are cooked through, remove from oven and let cool for a few minutes so they are safe to touch. Place a 1-inch square of cheese in-between each potato slice. Repeat with all slices and in all potatoes. Return potatoes to the oven for 5-10 minutes, or until cheese is melted.
- Serve hasselback potatoes with crumbled bacon, sour cream, and green onions. Enjoy!
Notes
- To Prep-Ahead: Hasselback potatoes are best when served immediately so they keep their crisp texture. However, you can pre-bake the bacon in advance.
- To Store: Place them in an airtight container in the refrigerator for up to 4-5 days. Keep the bacon, sour cream, and onions separate if they are not already added.
- To Freeze: Tightly seal un-topped hasselback potatoes in a freezer-safe airtight container and freeze for up to 3 months.
- To Reheat: Warm on a baking sheet or in a baking dish in a 350°F oven for 15-20 minutes.
Nutrition Information
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Calories
494kcal
(25%)
Carbohydrates
35g
(12%)
Protein
14g
(28%)
Fat
34g
(52%)
Saturated Fat
17g
(85%)
Cholesterol
74mg
(25%)
Sodium
735mg
(31%)
Potassium
853mg
(24%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
653IU
(13%)
Vitamin C
11mg
(12%)
Calcium
236mg
(24%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Calories | 494kcal | 25% |
| Carbohydrates | 35g | 12% |
| Protein | 14g | 28% |
| Fat | 34g | 52% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 74mg | 25% |
| Sodium | 735mg | 31% |
| Potassium | 853mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 653IU | 13% |
| Vitamin C | 11mg | 12% |
| Calcium | 236mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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