These Hasselback Potatoes 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 some melted cheese, a dollop of sour cream, and bacon bits.
What are Hasselback Potatoes?
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.
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. No need to reveal just how easy they are to prepare!
How to Make Hasselback Potatoes
Loaded Hasselback Potatoes
Think about everything you love to eat on potato skins, and then load these babies up!
Our family loves the classics: cheddar cheese, sour cream, sliced green onions and bacon bits. But, since not everyone likes everything, our favorite way to serve this is as a build-your-own buffet. That way, everyone gets just what they want!
What Do You Need to Make Hasselback Potatoes?
- 2 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 - melted.
- Oil - we love avocado oil, but any other cooking oil will work.
- 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.
- Salt & Pepper
- 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 Do You Make Hasselback Potatoes?
- Preheat the oven to 400 degrees F.
- To prepare each potato, use a sharp knife to make thin slices along the entire length (about ⅛" apart), stopping about ¼ inch from the bottom. You can place a wooden spoon (or chopsticks) on either side of the potato to ensure you don't cut through all the way. Do the same with the remaining potatoes.
- 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, each side of the potatoes, and 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!
Recipe for Hasselback Potato Variations
You can mix and match different toppings and cheeses, but here are a few other tasty ways to doctor up this recipe:
- Hasselback Sweet Potatoes - this is such a delicious way to eat a sweet potato! You can prepare the exact same way, but you will probably want to skip the cheddar cheese. They would taste great with everything else!
- Grilled Hasselback Potatoes - in order to make Hasselback Potatoes on the grill, all you’ll need is a little aluminum foil. Just prep them as directed, then wrap in aluminum foil and grill over medium to low heat for about 40 minutes, or until the potato is cooked through. Remove from the foil and add your cheese, then return to the grill until the cheese has melted.
- Poutine Hasselback Potatoes - anything that tastes good on French fries will taste great on a Hasselback potato, so give this a shot if you are a fan of this Candian comfort food. Skip the cheddar cheese and other toppings and go with cheese curds, minced shallots and your favorite brown gravy instead!
- BBQ Hasselback Potatoes - top with BBQ chicken or beef, cheddar cheese, sour cream and sliced jalapeños.
Potatoes will become fork tender after being baked for about an hour. Smaller potatoes make take a little less time and larger potatoes may take a little more. Cook potatoes until they are fork tender or about 210º F
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.
After vigorously rubbing and washing your potato under warm water to remove any dirt, prick with a fork several times( to allow steam to escape while cooking) Place potato on a microwave safe dish and cook for 7 minutes on high. If your potato isn’t fork tender after 7 minus, cook in additional 1 minute increments until fully cooked. Let the potato cool for 2 minutes before serving.
More Potato Sides
As Idahoans, we love our potatoes! Here are a few of our other favorite potato side dishes:
- Gruyere Scalloped Potatoes
- Steakhouse Style Baked Potato
- Bacon and Cheese Scalloped Potatoes
- 3 Cheese Twice Baked Potatoes
- Smashed Potatoes
- Cheesy Hashbrown Potato Casserole
Loaded Hasselback Potato Recipe
- 4-6 medium Potatoes Russet, Yukon Gold or Red Potatoes
- tablespoons Butter melted
- 3 tablespoons Avocado OIl or any cooking oil
- ½ teaspoon Garlic Powder
- 1 teaspoon Thyme fresh minced
- Salt to taste
- Pepper to taste
- ½ cup Shredded Cheese cheddar, or any blend
- ½ cup Sour Cream
- 3 tablespoons Green Onions or chives, sliced
- 1 tablespoon Parsley fresh chopped
- ½ cup Bacon Bits
- Preheat oven to 400 degrees F.
- To prepare each potato, use a sharp knife to make thin slices along the entire length (about ⅛" apart), stopping about ¼ 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!
Here are some other easy side dishes that we love!
- Cheesy Green Chili Rice Casserole
- Easy Bruschetta with Tomato and Basil
- Cinnamon Roasted Squash
- Easy Homemade Cornbread
- Sun-Dried Tomato Biscuits
- Ranch Roasted Potatoes
- Baked Mac and Cheese
- Herb Cheesy Potatoes
- Quick Dinner Rolls
- Cheesy Garlic Breadsticks
- More Side Dishes
- More Potato Recipes
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These Hasselback Potatoes 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! Load these babies up with everything from melty cheese to crispy bacon or cheesy broccoli.