Loaded Hasselback Potato Recipe
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.
Servings: 6 people
Calories: 222kcal
Ingredients
- 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
Toppings
- ½ cup Sour Cream
- 3 tablespoons Green Onions or chives, sliced
- 1 tablespoon Parsley fresh chopped
- ½ 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 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!
Video
Nutrition
Calories: 222kcal | Carbohydrates: 7g | Protein: 9g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 17mg | Sodium: 423mg | Potassium: 71mg | Fiber: 2g | Sugar: 1g | Vitamin A: 254IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 1mg