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Home / Recipes
1 hour 15 minutes
4.71 from 17 votes
6 Comments

Hasselback Potatoes

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by: Joanna Cismaru
03.03.21
Updated: 03.03.21

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pin for hasselback potatoes.

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.

hasselback potatoes on a serving platter garnished with sour cream, bacon and cheese.

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

overhead shot of ingredients needed to make hasselback potatoes.
  • 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

detailed process shots showing how to make hasselback potatoes.
  1. Preheat Oven: Preheat oven to 425°F.
  2. 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.
  3. 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.
  4. Bake: Transfer the baking sheet to the oven and bake for about an hour, or until potatoes are cooked through.
  5. 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

What Are Hasselback Potatoes?

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.

Which Potatoes Work Best For Baking?

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.

What Else Can I Add?

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!

How To Serve

These hasselback potatoes are the ultimate side dish, paired with a big meaty entree, you’ll have everyone in awe of your cooking skills!

Can I Make These In Advance?

Absolutely! You can freeze these hasselback potatoes for future meals. Scroll down to “Freezing” section for full instructions.

overhead shot of hasselback potatoes on a serving platter garnished with sour cream, bacon and cheese.

Tips

  1. 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.
  2. Play around with spices and seasoning, make these your own! Everyone has different tastes, so have fun with it.
  3. 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!
  4. 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.

closeup of hasselback potato garnished with bacon, cheese and parsley.

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

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hasselback potatoes on a serving platter garnished with sour cream, bacon and cheese.

Hasselback Potatoes

4.71 from 17 votes
Prep: 15 mins
Cook: 1 hr
Total: 1 hr 15 mins
Author: Joanna Cismaru
Serves: 6
Print Pin Rate
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.

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
US Customary – Metric

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

  1. Store leftover potatoes in an airtight container in the fridge for 3 to 4 days.
  2. 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.
  3. Nutrition: Nutritional information is for 1 potato and it includes toppings. 
  4. 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.
  5. Play around with spices and seasoning, make these your own! Everyone has different tastes, so have fun with it.
  6. 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!
  7. Try this recipe with sweet potatoes instead for a twist on a classic.

Nutrition Information:

Serving: 1potatoCalories: 587kcal (29%)Carbohydrates: 67g (22%)Protein: 12g (24%)Fat: 31g (48%)Saturated Fat: 15g (94%)Trans Fat: 1gCholesterol: 60mg (20%)Sodium: 371mg (16%)Potassium: 1591mg (45%)Fiber: 5g (21%)Sugar: 2g (2%)Vitamin A: 683IU (14%)Vitamin C: 23mg (28%)Calcium: 124mg (12%)Iron: 3mg (17%)
Course:Appetizer, Side Dish
Cuisine:Swedish
Keyword:hasselback potatoes
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Sue K says

    June 6, 2013 at 12:24 pm

    5 stars
    So yummy! i am loving so many of your recipes. Made this with a nice grilled sirloin steak:)

    Reply
    • jo says

      June 7, 2013 at 12:46 am

      Thanks Sue, glad you love my recipes, hope you keep trying them. 🙂

      Reply
  2. L2kitchen says

    June 4, 2012 at 4:51 pm

    They kind of remind me of caterpillars. That are delicious.

    Reply
  3. Dina says

    June 4, 2012 at 3:28 am

    5 stars
    Hi Jo, stopped by for a visit. Saw this image on Foodgawker. Makes me want to go and bake a potato right now. ciao.

    Reply
    • jo says

      June 4, 2012 at 4:32 am

      Lol…go for it. 🙂

      Reply
  4. Helena / Rico sin Azúcar says

    June 2, 2012 at 6:27 pm

    5 stars
    Simple and super yummy!

    Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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