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.
These are the best I have ever eaten. Made these and my husband loved them also. Thanks for the recipe!
This recipe was perfect! I did brush some additional butter/oil mixture for second half of baking, it probably was not necessary but it did make the skins extra crispy (deliciously so). I did peel a couple of the potatoes as my husband dislikes potato skins, followed same process and they were also perfect.
I made these and they came out perfectly – everyone loved them. Your recipe was perfect and easy to follow. I only did one thing differently, and that was to pull the potatoes out of the oven at the halfway (30 minutes) point and re-basted them in the butter/olive oil mixture. Even though I was generous when I initially brushed them, there was plenty left-over. So I re-brushed at 30 minutes and then baked for an additional 30 and the flavor was excellent.
These were sooo good! Had them with a steak dinner last night and I could have easily just had the potatoes for dinner. I used Yukon Gold potatoes and added a little seasoning mix to the butter/oil mixture. I will totally make these again and frequently as everyone loved them.
I was web browsing and came across this recipe and Iam so glad I decided to make it. It is a super easy recipe and it went over with a standing ovation. Absolutely fabulous recipe Iam glad that I found it, will definitely be making this again. Great recipe!
I used gold potatoes (as that was all I had) and they were AWESOME. I am tired of the same recipes so I’m trying to mix things up and I am so glad I stumbled on this recipe. I will be making these for Christmas dinner as well to change up the menu this year. Thank you!!
My husband and I both loved these potatoes! They turned out crispy and tender. We loved adding our own toppings, best baked potato we’ve ever had.
These are so good ~ I added Trader Joe’s 21 Seasoning Salute to the butter n olive oil. I basted the potatoes every 15 minutes up to an hour then I added slices of Trader Joe’s Unexpected Cheddar n these were amazing! I will be making these on a regular basis….Even the kids loved them!
couple glasses of 3 buck chuck while they cook.. all the better
Mike, I like the way you think
Does anyone know how long in air fryer this would take.
425 degrees for around 40 minutes
This takes potatoes to a new level. The cutting is the only difficult part but after you have done it a couple of times you will know when you have cut down far enough as the potato opens up just a little, I like to change recipes but this one stands alone as one that could not get better. I might try parmigiano-Regganio on my next try and trust me there will be many more tries Great recipie
used a wooden spoon laying next to the potato, it will stop the knife from cutting all the way through the potato, enjoy
They look amazing and taste delicious! Easy to do. I served it with filet mignon and steamed green beans.
Love your recipes!
The kids thought these were so fun! I served the toppings on the side so everyone could customize their own.
I love how Hasselback potatoes present so nicely on the dining table! Yours look absolutely amazing!
I love me a good loaded baked potato, but these look like an awesome twist! Thank you so much for the recipe, and idea!
These potatoes look absolutely delicious and so easy to make! Thanks for the recipe!