Cheesy Hasselback Potato Bake

These cheesy Hasselback potatoes are my go to when I want something special but still fuss free. Thin slices open up like a fan letting all the flavor seep in and each bite is buttery tender with a golden crisp and gooey cheddar melting down every groove. Perfect for a cozy dinner or sharing at a gathering

I first served these at a family Sunday roast and now my brother texts to request them before every get together

Ingredients

• Russet potatoes: pick medium ones with firm skin and no green spots for even baking and classic fluffy centers
• Melted butter: buy good quality real butter for rich flavor it soaks into every cut
• Olive oil or avocado oil: either works to boost browning and prevent the butter from burning use extra virgin for depth
• Garlic cloves: pressing them fresh wakes up their aroma I avoid jarred garlic here
• Salt: essential to enhance all the flavors use coarse kosher if possible
• Black pepper: freshly ground gives warmth without overpowering
• Cheddar cheese: sharp or medium tips it in favor of full flavor slice yourself for best melt
• Cooked bacon: real bacon crumbles deliver smoky crunch use center cut for less fat and more meat
• Sour cream and green onions: optional but a fresh cool topping against the hot melty potatoes

Instructions

Prep the Potatoes:

Scrub each russet potato thoroughly then pat dry. Place a potato between two chopsticks or wooden spatulas to prevent slicing all the way through. With a sharp knife make thin even cuts across each potato stopping before you reach the base so the slices stay connected. Aim for about one eighth to one quarter inch apart for the best texture and fan effect

Make the Butter Mixture:

In a small bowl combine melted butter olive oil crushed garlic salt and black pepper. Whisk vigorously until combined. The mix should smell fragrant and look glossy. This coating will flavor every nook of the potatoes so do not rush when stirring

Brush and Bake the First Time:

Set the sliced potatoes on a lined baking sheet. Use a pastry brush to coat the tops and sides with half your butter mixture making sure to dab some in between slices as best as you can. Cover pan tightly with foil this traps steam for softening. Bake at 425 degrees Fahrenheit for 30 minutes until starting to fan open

Crisp and Color the Potatoes:

Remove foil and brush the remaining butter mixture over the potatoes again coaxing it between cuts. Return potatoes to the oven uncovered. Bake another 20 to 25 minutes until the edges look golden brown and the potatoes are soft all the way through when pierced with a knife

Add Cheese for Maximum Melt:

Cut cheddar cheese into roughly one inch squares sized to tuck into the potato slits. Carefully wedge a piece or two in every few slices on each potato. Let some edges poke out for more crispy bits when baking. Return potatoes to the oven for 5 to 10 minutes until the cheese is melted and bubbling

Finish and Serve:

Pull the hot tray from the oven and immediately sprinkle crumbled bacon all over for a salty smoky punch. If you like add generous dollops of sour cream and plenty of sliced green onions. Serve while piping hot for the best cheese pull and crispy texture

My favorite thing each time is how the cheese gets extra crispy along the edges but stays stretchy in the middle. My niece always volunteers for potato duty just to get the extra cheese bits that melt onto the tray

Storage Tips

Store leftover potatoes in an airtight container in the fridge for up to three days. To reheat arrange on a baking sheet and warm at 350 degrees until the cheese melts again and the outsides re crisp. Avoid microwaving if you want to keep the exterior crisp

Ingredient Substitutions

Yukon Gold potatoes can be swapped in for a creamier inside if you want a softer texture. Monterey Jack or mozzarella work instead of cheddar for a milder less sharp cheese flavor. Use turkey bacon for a lighter option without losing crunch

Serving Suggestions

Serve these as a main with a crisp salad and roasted vegetables or keep them classic as a side to roast chicken steak or grilled fish. They also fit right in at brunch with eggs and fresh fruit. These potatoes make a filling vegetarian dish if you skip bacon

Cultural and Historical Context

Hasselback potatoes originated at a Stockholm restaurant in the 1950s. Their visual wow factor made them a classic for formal dinners combining Swedish tradition with practical home cooking. Families everywhere now riff on them with new fillings and toppings

Seasonal Adaptations

Use sweet potatoes in the fall and sprinkle with cinnamon and brown sugar for a cozy twist. Spring onions and radishes brighten the dish as toppings in springtime. Try smoked gouda or gruyere in winter for a richer finish

Success Stories

My neighbor made these for her Friendsgiving and texted me afterwards that there was not a crumb left. She doubled the bacon and still wishes she had made more. Even picky eaters love these unusual potatoes

Freezer Meal Conversion

Bake potatoes fully until the cheese is melted then cool completely. Wrap each tightly and freeze for up to two months. Reheat from frozen in a hot oven until the outside is crisp and the cheese bubbles again

Try these potatoes at your next gathering for guaranteed smiles and empty plates. Their crispy cheese edges and soft centers make every bite memorable.

Recipe FAQs

→ How do I achieve crisp potato edges?

Slice thinly and fan the potatoes open, then brush with butter and oil mix to ensure crisp, golden edges during baking.

→ Can I use different cheeses?

Absolutely! Try mozzarella, Gruyère, or a spicy pepper jack for unique flavors and varied meltiness.

→ What toppings pair well besides bacon?

Consider chopped chives, sautéed mushrooms, diced ham, or caramelized onions for creative alternatives.

→ How do I prepare ahead for a party?

Slice and par-bake the potatoes. Finish baking with cheese and toppings just before serving for best texture.

→ Is there a way to make it vegetarian?

Skip the bacon and add sautéed vegetables or a plant-based crumbled topping for hearty, meatless results.