These Hasselback potatoes make a great game-day meal, or an amazing side to a special dinner.
Have you ever had a Hasselback potato? Because up until a few days ago, I never had and man, do I regret it.
I mean really, these are the perfect potatoes. They're thinly sliced, but not all the way through, so the potato keeps it shape. Then they're baked to a golden perfection, crispy on the outside, tender on the inside.
The Hasselback potatoes I'm showing you today are not your ordinary ones. These guys are loaded, which means they are perfect for just about anything. From an easy side on a cold winter’s day to the ultimate game-day food – yup, you can load them any way you like and serve 'em up.
Go simple with some bacon, Greek yogurt or sour cream and green onions. Or go big and add on some pickled jalapeños, guacamole, blue cheese and buffalo sauce. Either way is pretty awesome, so let’s get to making 'em, already!
Gather up your ingredients.
Thinly slice the potatoes, but be careful not to cut all the way through the potato.
Thinly slice the butter.
Rub garlic on the inside of the cuts and then stuff the butter slices in between a few of the slits. Bake the potatoes for about one hour or until the insides are tender. I like to baste with a little more butter halfway through cooking.
While the potatoes bake, fry the bacon in a skillet.
Drain the bacon on a paper towel.
Grab the potatoes from the oven. They should be slightly golden and crisp.
Stuff the slices of cheese in some of the slits and then top with the bacon and return to the oven to melt the cheese.
While the cheese melts, gather up all your toppings and create a little topping bar. This is especially fun for a game day party!
Remove the potatoes from the oven and be amazed by their melty-cheesy goodness!
Top with Greek yogurt (my personal favorite) or sour cream and some sliced green onions...
Or go all out and truly load these taters up with whatever your heart desires! My favorite is buffalo sauce – so delicious!