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.

Hasselback Potatoes Recipe #potatoes #bacon #sidedish #cheese #dinner #dinneratthezoo Hasselback Potatoes Recipe #potatoes #bacon #sidedish #cheese #dinner #dinneratthezoo

Hasselback potatoes filled with melted cheese, then topped with bacon, sour cream and green onions.

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.

Potatoes on a sheet pan coated in olive oil and butter.

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.

Roasted thinly sliced potatoes.

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.

Thinly sliced potatoes with slices of cheese in between the cuts.

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.

Hasselback potatoes on a plate, served with turkey and green beans.

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

5 from 93 votes

Hasselback Potatoes

AuthorSara Welch
Hasselback potatoes filled with melted cheese, then topped with bacon, sour cream and green onions.
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!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course Side
Cuisine American
Serves 6


  • 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 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.


Calories: 402kcal | Carbohydrates: 39g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 37mg | Sodium: 186mg | Potassium: 935mg | Fiber: 3g | Sugar: 2g | Vitamin A: 336IU | Vitamin C: 13mg | Calcium: 44mg | Iron: 2mg

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Recipe Rating


  1. I’m making these tomorrow with sweet potatoes for my partner’s birthday dinner. I think he will be very impressed!

  2. I have not made these yet, but they look delish. I am wondering if when short on time, one could first nuke the potatoes for about 2 or 3 minutes to decrease the oven time to 35 -45 minutes.

  3. I made these years ago, and kind of forgot about them. My husband likes to show me pictures of things that he’d like me to make and showed me this one. They are in the oven as I speak. I used garlic in the spices.

  4. 5 stars
    I made these two weeks, and am making them again tonight! They really aren’t that time consuming – the cutting of the potatoes take some patience but so worth it. If you mess up a potato, I just baked them into French fries for my son – so it was a win either way.

  5. 5 stars
    My girlfriend says this recipe would be great with onion and she is RIGHT, amazing idea. Great pictures and amazing potential, will definitely make this soon.

  6. 5 stars
    Made these for a get together with friends, everyone (including our 8 yr olds) loved them! I used ultra thin cheese that I found at the grocery store – the cheese lovers said that slightly thicker cheese would have been better. Half of us ate them without cheese – and it was perfect! Prep was quick and easy. Timing was perfect for prepping other food while this was in the over cooking.