Hasselback Potatoes
User Reviews
5
Hasselback Potatoes
Description
Hasselback Potatoes involve partially slicing russet potatoes into thin, even sections using chopsticks as a guide to avoid cutting all the way through. The potatoes are brushed thoroughly with a mix of olive oil, melted butter, salt, and pepper to enhance browning and flavor during roasting. Baking at a high temperature develops a crispy exterior and tender interior through the individual slices.
After initial roasting, thin cheddar cheese slices are placed between the potato cuts and returned briefly to the oven to melt. The finished potatoes are garnished with sour cream, crisp bacon, and sliced green onions, adding rich, smoky, and fresh notes. The contrast between crispy edges, tender potato flesh, melted cheese, and savory toppings defines the dish's appeal.
This recipe balances textures and flavors, making a distinctive side dish that pairs well with a variety of mains. Ensuring uniform potato size helps cook evenly. Leftovers can be refrigerated for several days.
Ingredients
- 6 russet potato
- 1/4 cup olive oil
- 1/4 cup butter melted
- salt to taste
- black pepper to taste
- 8 lices cheddar cheese cut into 1 inch squares, thin cut
- 4 lices Bacon cooked and crumbled
- 1/3 cup sour cream
- 2 tablespoons green onions
- cooking spray
Instructions
- Preheat the oven to 450 degrees F. Line a sheet pan with foil, then coat the foil with cooking spray.
- Place a potato on a cutting board between two chopsticks. Slice the potato into thin slices (⅛-¼ inch thick). The chopsticks will prevent you from cutting all the way through.
- Repeat the process with the remaining potatoes. Place the potatoes on the sheet pan.
- In a small bowl, whisk together the olive oil, butter, salt and pepper.
- Brush the olive oil mixture all over the potatoes, making sure to get some in between the slices.
- Bake for 50-60 minutes until potatoes are tender and browned.
- Remove the potatoes from the oven; let them cool for 5 minutes.
- Insert the cheddar cheese slices in between each cut of the potatoes.
- Return the potatoes to the oven and bake for an additional 3-5 minutes or until cheese is melted.
- Top each potato with a dollop of sour cream, then sprinkle the bacon and green onions over the top. Serve immediately.
Notes
- Choose russet potatoes that are similar in size and shape to ensure even cooking.
- Thin cut cheddar cheese slices slide easily between the potato layers for melting.
- Store leftovers covered in an airtight container in the refrigerator for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 39g | 13% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 186mg | 8% |
| Potassium | 935mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 336IU | 7% |
| Vitamin C | 13mg | 14% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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