Description
Loaded Hasselback Potatoes are a delicious and visually impressive side dish featuring thinly sliced russet potatoes baked to crispy perfection. Each potato is generously brushed with olive oil or butter, seasoned with garlic powder, salt, and pepper, then baked until tender. They’re topped with melted cheddar cheese, crispy bacon, sour cream, and green onions for a rich, flavorful experience perfect for game day or hearty meals.
Ingredients
Scale
Potatoes and Seasoning
- 4 medium russet potatoes
- 3 tablespoons olive oil or melted butter
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Toppings
- 1 cup shredded cheddar cheese
- ½ cup cooked and crumbled bacon
- ½ cup sour cream
- 2 green onions, thinly sliced
- Optional: chopped parsley
- Optional: extra melted butter for drizzling
Instructions
- Preheat and Prepare: Preheat your oven to 425°F and line a baking sheet with foil or parchment paper to prevent sticking and for easy cleanup.
- Slice the Potatoes: Place each potato on a cutting board and make thin slices across the top about 1/8 inch apart, stopping just before you cut through completely. To avoid slicing all the way through, place chopsticks or wooden spoons along each side of the potato as a guide.
- Season the Potatoes: Generously brush the potatoes with olive oil or melted butter, ensuring the oil gets between all the slices. Sprinkle with garlic powder, salt, and black pepper, seasoning everything evenly.
- Bake the Potatoes: Place the potatoes on the prepared baking sheet and bake in the oven for 45–50 minutes, or until the potatoes are tender inside and the edges are golden and crispy.
- Add Cheese and Bacon: Remove the potatoes from the oven and evenly sprinkle shredded cheddar cheese and crumbled bacon over the tops, making sure to tuck some of it into the potato slices. Return to the oven and bake for an additional 5–7 minutes until the cheese is melted and bubbly.
- Finish and Serve: Carefully remove the potatoes from the oven and let them cool slightly. Top each potato with a dollop of sour cream, sprinkle with sliced green onions and optional chopped parsley. Drizzle with extra melted butter if desired. Serve warm and enjoy.
Notes
- Feel free to customize your loaded potatoes with additional toppings like jalapeños, ranch dressing, or BBQ sauce to suit your taste.
- These potatoes work wonderfully as a side dish or a hearty appetizer for game day gatherings.
- For crispier edges, use melted butter instead of olive oil and baste the potatoes halfway through baking.
- Use a sharp knife and steady hands when slicing to avoid cutting all the way through the potatoes.
