Don’t let their looks deceive you! Hasselback potatoes are super easy to make and once you try them, you will never go back to regular baked baked again!
Slicing each potato 3/4 of the way through ensures the butter, cheese and toppings fill every crevice which makes this beautiful potato side dish loaded with flavor and anything but boring.
What is the Hasselback Technique?
Hasselback potatoes got their name from a Swedish restaurant where they originated. The restaurant became known for the technique of cutting their potatoes in thin, even layers.
This technique allowed the toppings to melt in between the layers for optimal flavoring and even cooking. These days, the Hasselback slicing technique is widely used among all kinds of various dishes. It may look fancy, but it’s extremely easy.
How to cut Hasselback Style
Start with a nice, sturdy cutting board. I prefer to cut potatoes on my wooden or bamboo boards as they grip a little better then plastic. Take the knife and carefully slice down about 3/4 of the way.
When the potatoes are raw, they will go right back into their original position and may not appear like you have made any slices at all. But as you cook them, they will begin to spread leaving plenty of room for the yummy toppings to flavor each slice.
Still sound scary? Check out this hasselback cutting guide for worry-free assistance.
Which Potatoes are the Best for Baking?
I prefer small-medium Russet Potatoes for this recipe, but if you favor another kind of potato you can use this technique and recipe with other varieties too. Yukon Gold and Red Potatoes are an excellent choice for this recipe and a sweet potato would be great as well.
Hasselback Potatoes Recipe Notes
- Ingredients: Russet Potatoes, Olive Oil, Salt & Pepper, Cheddar Cheese, Bacon, Sour Cream and Chives.
- How to cut Hasselback Potatoes: Leave the potatoes unpeeled, and use a sharp knife to cut small slices across the top about ¾ of the way through the potato leaving the bottom intact. You want your slices to be about ⅛ inch thick. It doesn’t have to be perfect, but try to make them as even as you can.
- Seasoning: For this recipe, we are going to keep the potato seasonings simple. Once your potatoes are sliced, place them on a baking sheet lined with foil and brush olive oil over each potato. Use the brush to go in between each slice. Finish by seasoning with salt and pepper.
- Baking the potatoes: Baking Hasselback Potatoes is just like roasting regular potatoes. Bake at 425 degrees for about 45-50 minutes or until the potatoes are golden brown.
- Adding the cheese: You can enjoy the potatoes simply seasoned, but I like to take things up a notch by adding all the fixings. After the potatoes are out of the oven, place thin slices of cheddar cheese between each layer. Return the potatoes back into the oven just until the cheese is melted.
Hasselback Potatoes Topping Ideas
I love loading my potatoes with lots of traditional toppings. The combination of cheese, crisp bacon, sour cream, and chives just can’t be beaten in my opinion. But if you are looking for a change, here are some other toppings you can try.
- Shredded Chicken
- Alfredo Sauce
- Pesto Sauce
- Buffalo Sauce
One of my favorite things about this recipe is that it can be served as a main dish if you use a large potato and is also very versatile as a side item. This recipe would be excellent paired as a side dish for pork wellington or air fryer BBQ wings.
Variations for Hasselback Baked Potatoes
This is my favorite recipe for hasselback potatoes, but if you are looking to change things up you could try making the following changes.
- Change up the cheese – give mozzarella, white cheddar or Colby jack a try.
- Swap out the spud– try idaho, yellow or even tiny fingerling potatoes.
- Cut them crosshatch– switch up your slicing by cutting lengthwise or in a crosshatch pattern.
- Twist the toppings– try one of of the topping recommendations above.
This recipe is greatly warmed up! To store, place in an airtight container and keep in the fridge for up to 3 days. To reheat, cook in the microwave until heated through. Be sure to add fresh sour cream and fresh chives!
More Potatoes Recipes to Love:
This post was originally seen on Yellow Bliss Road where I am a contributor.
- 6 Russet Potatoes
- 3 Tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 slices cheddar cheese sliced extra thin
- 1 cup cooked bacon chopped
- 1/2 cup sour cream
- 1/4 cup chives
- Preheat the oven to 425 degrees and prepare a baking sheet by lining with foil. Set aside.
- Thoroughly wash and dry the potatoes, then use a knife to make use a sharp knife to cut 1/8" slices across the top about ¾ of the way through the potato leaving the bottom intact.
- Brush the potatoes with olive oil, being sure to get in between the slices.
- Sprinkle with salt and pepper.
- Bake for 45-55 minutes or until the potatoes are golden brown and cooked through.
- Cut the cheddar cheese slices into pieces and place in between each slice. Return the potatoes to the oven until the cheese is melted.
- Top with the sour cream, bacon bits and chives and serve.