These Hasselback Potatoes with cheese and bacon transform everyday baked potatoes into something incredible, all with just a few thin slices. Deliciously crispy on the outside, and perfectly tender on the inside, these little beauties are begging for a dollop of sour cream.
If you love potato recipes, be sure to also try our Oven Baked Potatoes, Smashed Potatoes, Fingerling Potatoes, and Sweet Potato Fries.

Hasselback Potatoes With Cheese and Bacon
These loaded Hasselback Potatoes are a delicious way to enjoy baked potatoes. Each potato is stuffed with melted cheese, bacon bits, sliced green onions, and topped with sour cream.
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They might look fancy, but these potatoes are sliced like this for a reason. The extra surface area created by all of the thin slices helps them stay nice and crispy on the outside, and super tender on the inside. But, there’s no need to reveal just how easy they are to prepare!
My family loves the classics, but since not everyone likes everything you can serve this is as a build-your-own buffet. That way, everyone gets just what they want!
Loaded Hasselback Potatoes {Video}

Key Ingredients
- Wooden spoons (or chopsticks) – placing one on either side of your potato will help ensure you don’t slice all the way through and that the slices are even throughout. You want whatever you used to be about ¼” tall.
- Potatoes – Russet, Yukon Gold or Red Potatoes will all work great. If you use Yukon Gold or Red, you will want to increase your number.
- Butter and Oil – I use a combination of melted butter and oil—the butter is for flavor, but the oil is there before it can be heated to a much higher temperature before burning.
- Garlic Powder – feel free to add more or less to your liking.
- Thyme – we’re partial to fresh, but you can use dried if that’s all that you have on hand.
- Shredded Cheese – cheddar cheese, or else you can use your favorite blend.
- Your Favorite Toppings – we love to top these with sour cream, green onions (or chives), parsley, and bacon bits. Of course, you can alter this to have whatever herbs, spices, cheeses, meats, and veggies you want.

How To Make Hasselback Potatoes
- Slice the potatoes. Make thin slices along the entire length (about 1/8″ apart), stopping about 1/4 inch from the bottom.
- Brush the potatoes with garlic and herb butter. In a small bowl, combine the melted butter, avocado oil, garlic powder, and thyme. Place the potatoes cut side up on a large baking sheet, then use a pastry brush to brush the oil and butter mixture all over the top, sides, and inside the slices. Season with salt and pepper.
- Bake. Place in a preheated 400 degree oven and bake for about 1 hour or until the outsides are browned and crisp.
- Top with cheese. Remove from the oven and top the potatoes with shredded cheese, then bake for an additional 5-10 minutes or until the cheese is melted.
- Serve. Let the potatoes cool slightly, then top with sour cream, bacon bits, green onions (or chives), and parsley. Enjoy!


Frequently Asked Questions
The term “Hasselback” refers to a potato dish that originated in the 1950s in Stockholm, Sweden, at Hasselbacken Restaurant.
The dish drew attention because it looked incredibly intricate and impressive but was actually super simple to make. The potatoes were sliced into very thin slices, about halfway down, covered in butter and seasoning, and baked to glorious perfection.
Potatoes are safe to eat even after they have sprouted, as long as they are firm and do not have brown mushy spots. Be sure to remove the sprouts before consuming.
Uncooked potatoes last 3-4 weeks if stored properly. Potatoes should be free from bruises, cuts, and stored in a cool dry place such as a cool garage or pantry.
The slices for your hasselback potatoes should be roughly 1/8″. You want them to be fairly thin, but thick enough to still hold together and keep some texture.


Loaded Hasselback Potato Recipe
Ingredients
- 6 medium russet potatoes
- 2 tablespoons butter, melted
- 3 tablespoons avocado oil
- 1/2 teaspoon garlic powder
- 1 teaspoon thyme, fresh minced
- 1 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
- 1/2 cup shredded cheddar cheese
Toppings
- 1/2 cup sour cream
- 3 tablespoons green onions, sliced
- 1 tablespoon parsley, fresh chopped
- 1/2 cup bacon bits
Instructions
- Preheat oven to 400 degrees F.
- To prepare each potato, use a sharp knife to make thin slices along the entire length (about 1/8" apart), stopping about 1/4 inch from the bottom. You can place a wooden spoon (or chopsticks) on either side of the potato to make sure you don't cut all the way through.
- In a small bowl, combine the melted butter, avocado oil, garlic powder and thyme.
- Place the potatoes on a large baking sheet, then use a pastry brush to brush the butter mixture all over the outside of each potato, as well as inside the slices. Season with salt and pepper.
- Place in the oven and bake for about 1 hour, or until the outsides are browned and crisp.
- Remove from the oven and top the potatoes with shredded cheese, then bake for an additional 5-10 minutes, or until the cheese is melted.
- Let the potatoes cool slightly, then top with sour cream, bacon bits, green onions (or chives) and parsley. Enjoy!
Video
Notes
Nutrition
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These Hasselback Potatoes with cheese and bacon are are deliciously crispy on the outside, perfectly tender on the inside, and beautiful to look at. You would never guess just how incredibly simple they are to prepare!
Categories:
Easy Weeknight Meals, Fall Recipes, Gluten-Free, Nut-Free, Potatoes, Sides, Spring Recipes, Summer Recipes, Videos, Winter Recipes,
How much butter? It doesn’t say…
I just fixed the recipe. A couple tablespoons to brush on the potatoes after you slice them should be enough. Thanks for the comment.