These loaded hasselback potatoes are sooo yummy and actually quite easy to make!! Your family will love you for this!!
Hasselback Potatoes Recipe
Hasselback potatoes are baked with all of our favorite toppings!
Ingredients
- 4 Russet potatoes
- 2 tablespoons olive oil
- kosher salt
- black pepper
- 8 tablespoons unsalted butter thinly sliced
- 8 ounces cheddar cheese thinly sliced
- 8 ounces bacon cooked and crumbled
- sour cream
Instructions
- Preheat oven to 400°F degrees.
- Place a potato on a cutting board.
- Thinly slice potato (about ¾ of the way through).
- Drizzle potatoes with olive oil.
- Place a small pat of butter in every other slice.
- Salt and pepper each potato.
- Bake for about 50 minutes.
- Place a slice of cheese in leftover slices.
- Return potatoes to the oven and bake until cheese is thoroughly melted (about 5-10 minutes)
- Top with sour cream and bacon crumbles.
Notes
Leftovers will keep in the refrigerator for up to 4 days.
Nutrition Information
Calories: 833kcal | Carbohydrates: 39g | Protein: 26g | Fat: 64g | Saturated Fat: 33g | Cholesterol: 157mg | Sodium: 741mg | Potassium: 1056mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1290IU | Vitamin C: 12.1mg | Calcium: 446mg | Iron: 2.4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Wishing you a peaceful Memorial Day Weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Gotta try these soon, they look fabulous! Thanks for linking them up with What’s Cookin’ Wednesday!
YUM!
I would love for you to share and link up at my TGIF Link Party.
The party is open every Thursday night and closes Wednesday’s at midnight.
Hugs, Cathy
Have you made this without adding the butter? I love potatoes and I’m thinking about making this with turkey bacon, low fat sour cream and reduced fat cheddar cheese. Would the recipe work without it?
saw someone doing this on Food Network, she suggested putting chopsticks on either side of the potato to keep your knife from slicing through to the bottom of the potato. Good recipe.
We made this today. It was very, very good. My husband and I really liked it. 🙂