These Hasselback Potatoes are an easy way to impress your guests. Thinly sliced, roasted to a golden perfection and topped with cheese, lots of bacon and sour cream.
Who needs regular baked potatoes when you can have hasselback potatoes? Since they’re thinly sliced, they’re nice and crisp and you can fill them with your favorite toppings, mine being cheese, bacon and sour cream. Really simple to do, it only takes an extra simple step, but the rewards are so great.
Delicious Hasselback Potatoes
- Easy To Make
- Simple, Short Ingredient List
- Versatile & Customizable
- Freezable
Are these any different than a regular baked potato? No, of course not. However, this recipe is a fun way to revive an old classic by giving it a new twist, or in this case a new “slice”. Easy prep, easy process, perfect outcome. If you’re trying to impress someone, then this recipe is the way to go!
Ingredient Notes
- Potatoes – I used large baking potatoes. See “FAQs & Expert Tips” for more info.
- Butter – I used unsalted to control the sodium level.
- Olive Oil – Substitute sunflower, safflower or avocado oil.
- Seasoning – Salt & pepper, to taste.
Optional Toppings
- Bacon – Fried and chopped.
- Cheese – I used cheddar cheese, shredded.
- Parsley – Fresh, chopped.
- Sour Cream
How To Make Hasselback Potatoes
- Preheat Oven: Preheat oven to 425°F.
- Prep: Line a baking sheet with aluminum foil. Wash the potatoes well. Place a potato on a cutting board between two chopsticks or skewers. Slice the potato into 1/4 inch slices, but do not slide the knife all the way down, the chop sticks should prevent you from doing that. Repeat with remaining potatoes.
- Assemble: Rub each potato with the olive oil and generously season with salt and pepper. Slice the butter into thin slices and place the butter pieces in between slices of potato. Place the potatoes onto the prepared baking sheet.
- Bake: Transfer the baking sheet to the oven and bake for about an hour, or until potatoes are cooked through.
- Finish & Serve: Top with cheese and bacon, or your favorite toppings. After you top with cheese, you could transfer the potatoes under broiler to melt the cheese, if preferred.
FAQs & Expert Tips
FAQs
Apparently these potatoes originated in Sweden and the name comes from Hasselbacken, a restaurant in Stockholm where they were first served! They’re a unique twist on a classic baked potato.
The best potatoes for baking are starchy potatoes such as russet potatoes, Idaho potatoes or many sweet potatoes. While one of my favorite potatoes are Yukon gold, I don’t recommend those for baking as they are more suited for mashing or roasting.
You don’t have to follow what I used exactly! You can use any of our favorite baked potato toppings or even some unique ingredients to really make these a special treat. Try hot peppers, bell peppers, chipotle peppers in adobo, sun dried tomatoes, hot sauce, or any spices of your choosing!
These hasselback potatoes are the ultimate side dish, paired with a big meaty entree, you’ll have everyone in awe of your cooking skills!
Absolutely! You can freeze these hasselback potatoes for future meals. Scroll down to “Freezing” section for full instructions.
Tips
- When slicing the potatoes, make sure you don’t cut all the way through! You want to cut only about 3/4 of the way so that the slices hold the butter and it doesn’t seep out the bottom! Placing the potato between 2 chopsticks is the easiest way to do this.
- Play around with spices and seasoning, make these your own! Everyone has different tastes, so have fun with it.
- If you want your potatoes to have a little extra crisp, you can give them a quick broil in the oven. Make sure to watch them, you don’t want them to burn!
- Try this recipe with sweet potatoes instead for a twist on a classic.
Leftovers
Store leftover potatoes in an airtight container in the fridge for 3 to 4 days.
Reheating
While you can reheat these in the microwave, the oven will work best to give you a nice and even reheat. Place the slices on a parchment paper lined baking sheet and cook at 325°F for 10-12 minutes.
Freezing
Make sure the potatoes are cooled completely, then transfer to an airtight container or freezer bag and store in the freezer. The potatoes will last for up to 3 months. I would recommend freezing the potatoes without the toppings.
Let thaw overnight in the fridge and place the slices on a parchment paper lined baking sheet and bake at 325°F until heated through.
More Delicious Recipes To Try
- Cheesy Bacon Ranch Potatoes
- Crispy Smashed Potatoes
- Roasted Potatoes with Garlic Sauce
- Cheesy Mashed Potatoes with Bacon and Chives
- Roasted Sweet Potatoes
Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram
Hasselback Potatoes
Ingredients
- 6 large baking potatoes
- 8 tbsp butter unsalted
- 3 tbsp olive oil
- ½ tsp salt or to taste
- ½ tsp pepper or to taste
Optional Toppings
- 4 slices bacon fried and chopped
- ½ cup cheddar cheese shredded
- 2 tbsp parsley fresh, chopped
- sour cream
Instructions
- Preheat Oven: Preheat oven to 425°F.
- Prep: Line a baking sheet with aluminum foil. Wash the potatoes well. Place a potato on a cutting board between two chopsticks or skewers. Slice the potato into ¼ inch slices, but do not slide the knife all the way down, the chop sticks should prevent you from doing that. Repeat with remaining potatoes.
- Assemble: Rub each potato with the olive oil and generously season with salt and pepper. Slice the butter into thin slices and place the butter pieces in between slices of potato. Place the potatoes onto the prepared baking sheet.
- Bake: Transfer the baking sheet to the oven and bake for about an hour, or until potatoes are cooked through.
- Finish & Serve: Top with cheese and bacon, or your favorite toppings. After you top with cheese, you could transfer the potatoes under broiler to melt the cheese, if preferred.
Recipe Notes
- Store leftover potatoes in an airtight container in the fridge for 3 to 4 days.
- Freezing: Make sure the potatoes are cooled completely, then transfer to an airtight container or freezer bag and store in the freezer. The potatoes will last for up to 3 months. I would recommend freezing the potatoes without the toppings.
- Nutrition: Nutritional information is for 1 potato and it includes toppings.Â
- When slicing the potatoes, make sure you don’t cut all the way through! You want to cut only about 3/4 of the way so that the slices hold the butter and it doesn’t seep out the bottom! Placing the potato between 2 chopsticks is the easiest way to do this.
- Play around with spices and seasoning, make these your own! Everyone has different tastes, so have fun with it.
- If you want your potatoes to have a little extra crisp, you can give them a quick broil in the oven. Make sure to watch them, you don’t want them to burn!
- Try this recipe with sweet potatoes instead for a twist on a classic.
So yummy! i am loving so many of your recipes. Made this with a nice grilled sirloin steak:)
Thanks Sue, glad you love my recipes, hope you keep trying them. 🙂
They kind of remind me of caterpillars. That are delicious.
Hi Jo, stopped by for a visit. Saw this image on Foodgawker. Makes me want to go and bake a potato right now. ciao.
Lol…go for it. 🙂
Simple and super yummy!