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Hasselback Potatoes are the ultimate loaded side: a crispy fanned russet baked until golden, then stuffed with melty cheddar, crunchy bacon, sour cream, and scallions. I made a tray of these for a game day spread last winter and they disappeared faster than the wings. If you love a loaded potato, they are cousins to our garlic parmesan potato wedges.
Thin accordion slices give you crispy edges and a fluffy middle, with little pockets that catch every bit of butter, cheese, and bacon.
Hasselback Potatoes Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 1 hour 5 minutes
- ⏳ Total Time: 1 hour 10 minutes
- 🍽️ Serving: 1 potato
- ⚡ Calories: 743kcal
- 🌶️ Flavor Profile: Crispy, buttery potato loaded with cheddar, bacon, sour cream, and scallions
- ✋ Difficulty: Easy, a fun loaded side like our potato wedges
Quick Answer
To make hasselback potatoes, slice a russet potato into thin accordion slices almost all the way through, leaving the bottom intact. Brush the slices with melted butter, season with salt and pepper, and bake at 400 degrees until crispy and golden. Tuck cooked bacon and cheddar cheese between the slices, melt in the oven, then top with sour cream and scallions.
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Why This Recipe Works
Click to see the technique science
- Thin slices crisp up. Cutting the potato into thin fans creates lots of edges that turn crispy and golden in the oven.
- Butter in every slice. Spooning melted butter down into the cuts seasons the potato all the way through and helps it crisp.
- Leaving the base intact. Keeping half an inch of the bottom uncut holds the potato together so it fans out like an accordion.
- Bacon and cheese tucked in. Layering bacon and cheddar between the slices melts everything into the potato instead of just on top.
- Classic loaded toppings. Sour cream and scallions add cool, fresh tang that balances the rich cheese and bacon.
- One potato per serving. Each potato is its own loaded side, so they are easy to make for a crowd or scale up on one tray.
Why You’ll Love This Recipe
- They turn a simple russet potato into a crispy, cheesy, bacon-loaded showstopper.
- They are perfect for game day, holidays, or any cookout, right next to our garlic parmesan potato wedges.
- Every fanned slice catches butter, cheese, and bacon, so each bite is fully loaded.
Key Ingredients
Here is what you need for fully loaded hasselback potatoes. See the recipe card below for exact amounts.
- Russet potatoes: Their sturdy shape and starchy flesh fan out beautifully and crisp up at the edges.
- Bacon: Cook it crispy first, then tuck it between the slices for smoky crunch in every bite.
- Cheddar cheese: Sharp cheddar melts into the slices for gooey, savory pockets.
- Butter: Brushed down into the cuts to season the potato and help it crisp.
- Sour cream and scallions: The classic cool, fresh toppings that finish a loaded potato.
See recipe card for exact quantities.
Variations and Substitutions
Loaded hasselback potatoes are easy to make your own. Here are a few favorite twists.
- Switch the cheese: Try pepper jack, gruyere, or a Mexican blend instead of cheddar.
- Add ranch: Drizzle ranch dressing over the top instead of sour cream.
- Go spicy: Add sliced jalapenos or a sprinkle of chili powder.
- Make them mini: Use small potatoes for bite-sized loaded appetizers.
- Loaded breakfast version: Top with a fried egg and extra bacon for brunch.
How to Make Hasselback Potatoes
- Preheat the oven to 400 degrees. Slice the potato into thin accordion slices, leaving half an inch of the bottom intact. Spoon melted butter down into the slices, season with salt and pepper, and bake for 1 hour until golden and crispy.
- While the potato bakes, cook the bacon until crispy, then cut it into pieces.
- Alternate the bacon and cheese slices between the layers of the baked potato. Return to the oven for 5 minutes to melt the cheese.
- Let the potato cool slightly, about 10 minutes, then top with sour cream and scallions and serve.
Recipe Tips & Tricks
- Use a chopstick trick. Set the potato between two chopsticks or wooden spoons so your knife stops before cutting all the way through.
- Get the butter into the slices. Gently fan the potato and spoon butter down into the cuts for maximum crispiness.
- Cook the bacon ahead. Crispy, pre-cooked bacon tucks in neatly without making the potato greasy.
- Do not skip the seasoning. Season generously with salt and pepper before baking so the potato is flavorful throughout.
- Melt the cheese last. Add the cheese and bacon only for the final few minutes so the cheese melts but does not burn.
- Serve them hot. These are best fresh from the oven, right alongside our roast chicken.
Serving Ideas and Suggestions
Fully loaded hasselback potatoes are a crowd-pleasing side or appetizer. Serve them with our roast chicken or a juicy steak for a hearty dinner.
They are also a hit on a game day or cookout table next to our garlic parmesan potato wedges. Set out extra toppings so everyone can build their own.
For a cozy meal, pair them with a rich main like our beef short rib ragu and a simple salad.
Hasselback Potatoes FAQs
Hasselback potatoes are potatoes sliced into thin, accordion-like cuts that stay connected at the base. They originated at the Hasselbacken restaurant in Sweden. As they bake, the slices fan out and crisp at the edges while the inside stays fluffy, making them perfect for stuffing with cheese, bacon, and other toppings.
Place the potato on a cutting board and set a chopstick or the handle of a wooden spoon on each side. Slice down into thin cuts about a quarter inch apart. The utensils stop your knife so you do not cut all the way through, leaving the bottom intact so the potato holds together.
Russet potatoes are the best choice because they are sturdy enough to hold their fanned shape and their starchy flesh crisps beautifully. Yukon Gold potatoes also work well and have a creamier texture. Pick potatoes that are evenly shaped so they cook at the same rate.
You can slice the potatoes and brush them with butter a few hours ahead, then keep them covered in the fridge until ready to bake. For best texture, add the bacon, cheese, and toppings fresh after baking. Fully baked loaded potatoes are best served right away while crispy.
Store leftover loaded hasselback potatoes in an airtight container in the fridge for up to 3 days. Reheat them in a 375 degree oven or air fryer to bring back the crispy edges. Add fresh sour cream and scallions after reheating.
Yes. Air fry the buttered, seasoned potatoes at 380 degrees for about 35 to 40 minutes until crispy and tender, then add the bacon and cheese for the last few minutes to melt. Top with sour cream and scallions after cooking.
Craving more crispy potatoes? Try our garlic parmesan potato wedges next.
Hasselback Potatoes
Ingredients
- 1 medium russet potato scrubbed clean, cut into 1/4 inch slices, leaving 1/2 inch of the bottom intact
- 3 slices Jimmy Dean® Applewood Smoked Bacon cut into thirds and cooked until crispy
- 1 Tablespoon melted butter
- 2 oz sharp cheddar cheese slices or shredded
- sour cream
- scallions
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees. Spoon melted butter over potato on a sheet tray. Making sure to get the butter down into the slices. Season generously with salt and pepper. Bake for 1 hour, until golden brown and crispy.
- Alternate bacon and cheese slices between the layers of potato. Place back in oven for 5 minutes to melt cheese. Let cool slightly, about 10 minutes and top with sour cream and scallions, serve and enjoy!
Nutrition
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