These Hasselback potatoes are thinly sliced potatoes that are roasted to golden brown perfection, then topped with cheese, bacon, sour cream and green onions. An easy yet impressive side dish that pairs perfectly with chicken and beef!
You can never go wrong with potatoes, whether it’s grilled potatoes, potato skins, or this loaded Hasselback version. These are some of the best potatoes I’ve ever had, and your friends and family are sure to agree.
Upgrade your regular baked potatoes to these Hasselback potatoes, you won’t regret it! These potatoes are thinly sliced, roasted until crisp, then loaded up with toppings. They look fancy, but they’re actually quite simple to make.
How do you make hasselback potatoes?
Hasselback potatoes get their unique texture and taste from thinly slicing the potatoes. Cut thin slices down the top of your potatoes taking care not to cut all the way through the bottom of the potatoes. Make a mixture of melted butter, olive oil, salt and pepper. Brush that mixture over each of the potatoes making sure to get the mixture in between all the slices. The potatoes go in the oven to bake and crisp up. When the potatoes are done, take them out of the oven and let them cool a little so you can insert cheese slices in between the slices of the potatoes. The potatoes go back in the oven so the cheese can get nice and melted, then they are ready to serve with your favorite toppings like bacon, chives or sour cream.
Why are they called hasselback potatoes?
Hasselback potatoes got their name from the Swedish restaurant where they were invented and popularized. The restaurant was called Hasselbacken and the these potatoes were first served there in 1953. The potatoes quickly gained popularity in Sweden for their tender baked potato interiors with their crispy, crunchy exteriors. As this dish gained popularity, this dish became known as Hasselback potatoes around the world.
How to cut hasselback potatoes
Hasselback potatoes look difficult to cut but with a few tips, they are easy to prepare. First, use a sharp knife like a paring knife or chef’s knife. Use medium sized potatoes as they will be easier to cut than large or small potatoes. Place chopsticks or wooden spoons on either side of the potatoes before cutting to keep the knife from accidentally cutting through a potato. Cut your potato slices to about 1/8 inch in thickness. Try to cut most of the way through the potatoes. Take care not too cut too far on the ends of the potatoes where there is less room to work with. If you leave the skin on the potatoes, it will help the potato slices hold together as well as improve the flavor of the potatoes.
Baked potato variations
These buttery, cheesy hasselback potatoes are fantastic, but the great thing about potatoes is you can add all kinds of different flavors.
- Try using different types of cheese such as Monterey Jack or mozzarella cheese. Use pre-sliced cheese to keep your cheese slices the same thickness.
- Instead of Russet potatoes you can use Yukon Gold potatoes. Yukon Gold potatoes have a waxier texture that you may find easier to slice if you have trouble with Russet potatoes.
- If you like your potatoes even crispier, you can cut slices in two directions making a grid or crosshatch pattern.
- You can add different toppings to the cooked potatoes such as diced tomatoes, minced ham, chili, cheese sauce, salsa or jalapenos.
This recipe gives you the best of both worlds with potatoes that are crispy on top and tender on the bottom. Not only do they taste great but they add a “wow” factor to any party, get together or dinner.
More potato recipes you’ll enjoy
- Instant Pot Mashed Potatoes
- Bacon Wrapped Potato Wedges
- Loaded Mashed Potato Casserole
- Baked Potato Wedges
- Hashbrown Casserole
- 6 Russet potatoes
- 1/4 cup olive oil
- 1/4 cup butter melted
- salt and pepper to taste
- 8 slices thin cut cheddar cheese cut into 1 inch squares
- 4 slices bacon cooked and crumbled
- 1/3 cup sour cream
- 2 tablespoons green onions
- cooking spray
- 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 1/4 inch thick slices, 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.