These Fully Loaded Hasselback Potatoes are packed full of bacon, cheese, sour cream, chives, everything you love on a baked potato!
I am going to admit, I can get kind of boring when it comes to side dishes. I get in a rut of steaming broccoli, or making cauliflower mash, and before you know it we’ve eaten the same side with dinner for two weeks in a row. When I first saw a recipe for hassleback potatoes I thought they looked amazing. They are so unique, and interesting-looking, and you know before you even take the first bite that they are going to be awesome. So, last week, when I ran out of broccoli, instead of picking up some more at the grocery store I grabbed a few potatoes so I could give hassleback potatoes a try. All you have to do is look at the cheese oozing out from between those crispy potato slices and you know these things blew steamed broccoli out of the water :).
You start with a baking potato. Use a knife to make 1/8-inch to 1/4-inch slices in the potatoes, making sure not to go through the bottom. Then you coat them with the fat of your choice, olive oil, butter, duck fat, whatever your heart desires, and rub them with salt. Place them in a baking dish and bake at 425°F for 30 minutes.
Then, and this is the trick to getting them crispy, pull them out of the oven, and add more of your fat. After baking for awhile the potatoes have started to pull apart and this lets them get into the crevices and help crisp them up. Put the potatoes back in the oven for another 30 minutes.
About 5 minutes before the potatoes are done pull them out of the oven again and stuff thin slices of cheese (I used American because I love how smoothly it melts) in between the pieces of potato. You don’t have to put it in every space, I did every other one, it all depends on how cheesy you want it. The potato is piping hot at the point so my cheese melted really well without needing to go back in the oven, but if you are using a different kind of cheese stick the potato back in the oven until the cheese looks nice and ooey gooey.
When you are ready to serve add all of your favorite toppings. I loaded mine up with bacon bits, sour cream, and chives, but I think jalapenos, chili, or salsa would be delish!
- 4 Large Russet Potato
- 16 oz. Cheese thinly sliced (more if needed)
- 8 Tbsp Olive oil or a fat of your choosing
- Sour cream bacon pieces, and chives, for garnish.
- Preheat oven to 425°F
- Wash potatoes and make 1/8"-1/4" vertical slices along the length of the potato. Make sure you do not go through the bottom.
- Coat each potato in 1 tablespoon of fat.
- Place in a casserole dish and bake for 30 minutes.
- Remove potatoes from oven and coat each potato with another tablespoon of fat making sure to get in between the slices.
- Continue baking for another 30 minutes.
- minutes before the potatoes are done pull them out of the oven and place thin slices of cheese in between the slices of potato. If the cheese does not fully melt place back in the oven for 5 more minutes or until the cheese is melted.
- Garnish with your favorite baked potato toppings.
If you’re looking for other different, but delicious, side dishes try some of these: