Hasselback Potatoes
User Reviews
5
Hasselback Potatoes
Description
The recipe for Hasselback Potatoes involves thinly slicing small to medium potatoes almost to the bottom, using chopsticks to prevent cutting through. The potatoes are placed cut side up on a baking tray lined with parchment paper and brushed with olive oil combined with paprika and garlic powder. Salt and pepper season the potatoes before baking at 400°F for 55 minutes.
Midway through baking, slices of cheddar cheese and bacon strips are inserted between the potato slices. The potatoes return to the oven for 10-15 minutes until the bacon crisps and the cheese melts, creating a savory filling within each potato. After baking, they are topped with sour cream and chopped parsley, adding creaminess and fresh herbal notes. The skin remains on, contributing to the texture contrast of crispy edges and tender centers.
This method showcases the traditional Hasselback technique of slicing potatoes to create surface area for fillings and crispy edges. The use of cheese and bacon enriches the potatoes, making them suitable as a flavorful side or appetizer. The recipe suggests swapping Russet potatoes for Yukon gold if easier cutting is preferred and emphasizes thorough washing to keep skins clean.
Ingredients
- 8 potato small to medium
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- salt to taste
- black pepper to taste
- 4 ounce cheddar cheese sliced
- 3 ounce Bacon optional, strips; extra for garnish
- 4 tbsp sour cream
- 1 tbsp parsley finely chopped (optional, fresh
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 Russet potatoes for optimal slicing; Yukon gold potatoes are easier to cut but waxier.
- Wash potatoes thoroughly, as the skin remains on during baking.
- Use chopsticks or wooden spoons as stoppers when slicing to avoid cutting through the potato.
- Line the baking tray with parchment paper to contain juices and ease cleanup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 539 kcal
% Daily Value*
| Calories | 539kcal | 27% |
| Carbohydrates | 54g | 18% |
| Protein | 21g | 42% |
| Fat | 27g | 42% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 50mg | 17% |
| Sodium | 370mg | 15% |
| Potassium | 1868mg | 40% |
| Fiber | 10g | 40% |
| Vitamin A | 720IU | 14% |
| Vitamin C | 49.8mg | 55% |
| Calcium | 345mg | 35% |
| Iron | 14.3mg | 79% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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