Cheesy Hasselback Potato Bake (Print Version)
Golden hasselback potatoes, cheddar, bacon, and savory toppings make this perfect for any meal.
# Ingredients:
→ Main Ingredients
01 -
6 medium russet potatoes (approximately 2.5 pounds)
02 -
6 tablespoons unsalted butter, melted
03 -
2 tablespoons olive oil or avocado oil
04 -
2 garlic cloves, crushed
05 -
1 teaspoon kosher salt
06 -
0.5 teaspoon freshly ground black pepper
07 -
6 ounces cheddar cheese, sliced into 1-inch squares
08 -
4 ounces cooked bacon, crumbled
→ Optional Toppings
09 -
Sour cream, for serving
10 -
Sliced green onions, for garnish
# Steps:
01 -
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment or foil.
02 -
Place each potato between two chopsticks. Cut thin, even slices across the potato, spacing 1/8 to 1/4 inch apart and stopping just above the base to avoid slicing through.
03 -
Combine melted butter, olive oil, crushed garlic, salt, and black pepper in a small bowl.
04 -
Arrange potatoes on the prepared sheet. Brush each potato generously with half of the butter mixture, ensuring the mixture seeps between the slices.
05 -
Cover potatoes loosely with aluminum foil. Bake for 30 minutes.
06 -
Remove foil. Brush potatoes with the remaining butter mixture. Return to oven and bake uncovered for 20 to 25 minutes, or until the edges are golden and the potato centers are tender.
07 -
Insert cheddar cheese slices between the cuts in each potato. Bake for an additional 5 to 10 minutes, or until cheese is fully melted.
08 -
Transfer potatoes to a serving platter. Top with crumbled bacon, sour cream, and sliced green onions as desired. Serve immediately while warm.
# Notes:
01 -
For even slicing, use wooden spoons or chopsticks to prevent cutting all the way through the potatoes.
02 -
Potatoes can be partially baked in advance and finished just prior to serving.