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Loaded Hasselback Potatoes

Name: Loaded Hasselback Potatoes
Prep time: 10 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 6 medium russet potatoes; 6 tablespoons salted butter; 1 clove garlic, minced or grated; 6 slices thick cut bacon, chopped; 8 ounces sharp cheddar cheese, sliced; 1/2 cup greek yogurt or sour cream; 4 whole green onions, chopped; 1/4 cup pickled jalapeños (optional); 1/2 cup guacamole (optional); 1/2 cup buffalo sauce (optional); 1/2 cup blue cheese, crumbled (optional)

11 Ratings

10 Reviews

Prep 10 min
Total 1 hr 15 min
Servings 6

Hasselback potatoes are perfect for the big game, or as a side to your favorite dinner. Our version is loaded with cheese and all your favorite toppings.

By Half Baked Harvest

Updated March 7, 2017

Ingredients

6 medium russet potatoes
6 tablespoons salted butter
1 clove garlic, minced or grated
6 slices thick cut bacon, chopped
8 ounces sharp cheddar cheese, sliced
1/2 cup greek yogurt or sour cream
4 whole green onions, chopped
1/4 cup pickled jalapeños (optional)
1/2 cup guacamole (optional)
1/2 cup buffalo sauce (optional)
1/2 cup blue cheese, crumbled (optional)

Steps

1

Preheat the oven to 400°F.
2

Slice the potatoes thinly (about an 1/8 inch) without cutting all the way through the bottom. Place the potatoes on a prepared baking sheet. Carefully rub the garlic on the insides of the slices and then stuff the sliced butter between a few of the cuts. Season the potatoes with salt and pepper.
3

Bake until crispy on the top and tender in the middle, about 1 hour.
4

Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Remove and drain on a papper towel.
5

Remove the potatoes from the oven and stuff the slices of cheese in between a few of the slits. Grate any remaining cheese and sprinkle it over top of the potatoes. Sprinkle on the bacon. Return the potatoes to the oven until the cheese has melted, about 5 minutes.
6

Assemble the toppings and remove the potatoes from the oven. Top with with sour cream and green onions. Add any remaining topping as desired! Dig in!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 535.3

Total Fat: 37.2g; 57%

Saturated Fat: 18.5g; 93%

Cholesterol: 91.4mg; 30%

Sodium: 548.1mg; 23%

Potassium: 828.1mg; 24%

Total Carbohydrate: 33.3g; 11%

Dietary Fiber: 2.5g; 10%

Sugars: 2.5g

Protein: 18.5g

% Daily Value*:

Vitamin C: 19.50%; 20%

Calcium: 30.60%; 31%

Iron: 10%; 10%

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Have you ever had a Hasselback potato? Because up until a few days ago, I never had and man, do I regret it. Hasselback potatoes make a great game-day meal, or an amazing side to a special dinner. 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! Pro-tip: While baking the potatoes, I like to baste with a little more butter halfway through cooking. A fun way to serve is to gather up all your toppings and create a little topping bar. This is especially fun for a game day party! 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!