If you’re looking for a comforting yet impressive side dish, the Loaded Hasselback Potatoes with Sour Cream Recipe is an absolute game changer. These golden, crispy on the outside, and tender on the inside potatoes are carefully sliced to create delightful pockets that soak up butter, cheese, and bacon, then topped with a dollop of cool, tangy sour cream. It’s a perfect blend of textures and flavors that will have everyone asking for seconds. This recipe turns humble potatoes into a party-worthy sensation with simple ingredients and straightforward steps.
Ingredients You’ll Need
Getting this dish right is all about the quality and balance of the ingredients. Each element plays a specific role—from the creamy sour cream that adds tang to the crispy bacon bits that bring a smoky crunch. Let’s take a look at the essentials that make this recipe sing!
- Russet potatoes: These starchy potatoes crisp beautifully on the outside while keeping a fluffy interior, perfect for slicing Hasselback style.
- Unsalted butter: Melted butter seeps between the potato slices, locking in moisture and adding a rich, indulgent flavor.
- Olive oil: Combined with butter, it helps achieve that irresistible golden crust.
- Salt: Essential for bringing out all the savory notes in the dish.
- Freshly ground black pepper: Adds mild heat and depth—a subtle kick for balance.
- Shredded sharp cheddar cheese: Melted between the slices, it creates gooey pockets of cheesy goodness.
- Cooked bacon, crumbled: Crispy bacon delivers smoky flavor and satisfying crunch to every bite.
- Chopped green onions: Fresh green onions provide a pop of color and a hint of mild onion flavor.
- Sour cream: The cool, tangy finish that contrasts perfectly with all the richness and warmth of the potatoes.
How to Make Loaded Hasselback Potatoes with Sour Cream Recipe
Step 1: Prepare and Slice the Potatoes
Start by washing the Russet potatoes thoroughly to remove any dirt since you’ll be keeping the skins on for that added texture and nutrients. To create those classic Hasselback slices, place each potato on a cutting board between two chopsticks or wooden spoons, and slice thinly across the potato about 1/8 inch apart, careful not to cut all the way through. This keeps the potato intact while allowing the toppings to melt in perfectly.
Step 2: Brush with Butter and Oil
Mix your melted unsalted butter with olive oil, then generously brush this mixture over and between each slice of potato. This step ensures the potatoes bake up golden brown and crispy on the outside while staying tender inside. Don’t forget to season with salt and freshly ground black pepper at this stage to infuse flavor right from the start.
Step 3: Bake Halfway and Add Cheese and Bacon
Pop the potatoes into a preheated oven at 425°F (220°C) and bake for about 30 minutes first. Then, carefully open each potato’s slices and stuff shredded sharp cheddar cheese and crumbled cooked bacon in between. Return the potatoes to the oven for another 15 to 20 minutes. This allows the cheese to melt beautifully, and the potatoes finish cooking evenly.
Step 4: Garnish with Green Onions and Sour Cream
Once baked, remove the potatoes from the oven and sprinkle the chopped green onions over the top. Finally, crown each potato with a generous spoonful of sour cream. The sour cream’s cool, creamy tang perfectly balances all the savory, rich flavors in this loaded delight.
How to Serve Loaded Hasselback Potatoes with Sour Cream Recipe
Garnishes
While the basic garnish of sour cream and green onions is classic and perfect, don’t be afraid to add a little extra flare. A sprinkle of paprika or smoked paprika offers a gentle smoky warmth and vibrant color. You can also add fresh herbs like chives or parsley for brightness and freshness that contrast beautifully with the richness.
Side Dishes
Loaded Hasselback Potatoes with Sour Cream Recipe makes a hearty side dish, so pair it with lighter main courses like grilled chicken or fish to balance the meal. A crisp green salad or steamed vegetables add freshness and crunch to complement the creamy potatoes. If you’re going all out, try it alongside a juicy steak for a classic, indulgent feast.
Creative Ways to Present
If you’re serving guests or want to impress at your next family dinner, consider presenting the potatoes on a wooden board lined with parchment paper and arranging the garnishes in small bowls around for a DIY loaded potato bar. Alternatively, serve the potatoes halved or smaller baby potatoes Hasselback style for a charming appetizer or party snack.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap leftover Loaded Hasselback Potatoes with Sour Cream Recipe tightly in foil or place in an airtight container. They keep well in the refrigerator for up to 3 days, making them great for easy meals or reheating during busy weekdays.
Freezing
Freezing is possible but not ideal for maintaining crispness. Remove sour cream before freezing, then wrap the potatoes tightly and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat in the oven to help crisp back the outer layers.
Reheating
For the best texture, reheat these potatoes in a 375°F (190°C) oven for about 15-20 minutes until warmed through and crispy. Avoid microwaving if you want to preserve the delightful crunch of the edges and the melty cheese pockets between slices.
FAQs
Can I substitute other types of potatoes in this recipe?
Russet potatoes are ideal for this recipe because of their high starch content and fluffy interior, but you can try Yukon Golds for a slightly creamier texture. Just keep in mind the baking time might vary slightly depending on the potato size and type.
Is there a way to make this recipe vegetarian?
Absolutely! Simply omit the bacon or use plant-based bacon alternatives. You can add extra cheese or toss in chopped sautéed mushrooms or caramelized onions for an equally hearty loaded potato experience.
How do I prevent the potato slices from breaking apart during baking?
Using chopsticks or wooden spoons as guards while slicing helps prevent you from cutting all the way through. This keeps the potato intact, ensuring perfect ‘accordion’ slices that open just enough to hold all those delicious toppings.
Can I prepare the potatoes in advance?
You can prepare and slice the potatoes a few hours before baking, keeping them submerged in cold water to avoid browning. Just dry them thoroughly before brushing with butter and oil and baking to ensure crispiness.
What’s the best way to get that crispy, golden finish?
Brushing melted butter and olive oil between each slice and baking at a relatively high temperature (425°F/220°C) is key. Also, avoid overcrowding the baking tray so the heat circulates evenly for maximum crispness.
Final Thoughts
This Loaded Hasselback Potatoes with Sour Cream Recipe is a deliciously easy way to elevate a simple potato into a star dish everyone will rave about. The balance of crispy edges, melty cheese, smoky bacon, and tangy sour cream creates an irresistible combination perfect for any meal. Trust me, once you try this recipe, it will quickly become a beloved staple at your table!
Print
Loaded Hasselback Potatoes with Sour Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
These Tasty Loaded Hasselback Potatoes are crispy on the outside, tender on the inside, and loaded with sharp cheddar cheese, crispy bacon, and green onions. Finished with a dollop of cool sour cream, this recipe transforms simple Russet potatoes into a decadent, crowd-pleasing side dish perfect for any occasion.
Ingredients
Potatoes and Seasoning
- 4 medium Russet potatoes
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
Fats and Oils
- 4 tbsp unsalted butter, melted
- 2 tbsp olive oil
Toppings
- 1 cup shredded sharp cheddar cheese
- 6 slices cooked bacon, crumbled
- 1/4 cup chopped green onions
- 1/2 cup sour cream
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 425°F (220°C). Wash and dry the Russet potatoes thoroughly. Using a sharp knife, carefully slice thin, evenly spaced cuts across each potato, stopping about 1/4 inch from the bottom to keep the potato intact.
- Season and Oil: Place the potatoes on a baking tray. Brush each potato generously with the melted butter and olive oil mixture, making sure to get the oil between the slices. Sprinkle salt and freshly ground black pepper evenly over the potatoes.
- Bake the Potatoes: Bake in the preheated oven for about 45 minutes, or until the potatoes are crispy on the outside and tender inside, and the slices have fanned out.
- Add Cheese and Bacon: Remove the potatoes from the oven and carefully sprinkle shredded sharp cheddar cheese and crumbled cooked bacon into the cuts and on top of each potato.
- Final Bake: Return the potatoes to the oven and bake for an additional 5-10 minutes, or until the cheese has melted and is bubbly.
- Garnish and Serve: Remove from the oven, sprinkle chopped green onions over the potatoes, and serve with a generous dollop of sour cream on the side or on top of each potato.
Notes
- Use a wooden spoon or chopsticks on each side of the potato when slicing to prevent cutting all the way through.
- You can substitute cheddar with any cheese of your preference, like mozzarella or Monterey Jack.
- For a vegetarian version, omit bacon and add extra cheese or sautéed mushrooms.
- Let the potatoes rest for a few minutes after baking to allow cheese to set slightly for easier serving.
