If you’re looking for a dish that’s both impressive and irresistibly comforting, then this Loaded Hasselback Potatoes with Sour Cream and Bacon Recipe is exactly what you need. These potatoes are crispy on the outside with those signature thin, delicate slices that fan out like a beautiful accordion, and they’re topped with all the good stuff: sharp cheddar cheese, smoky bacon, fresh green onions, and a generous dollop of cool, creamy sour cream. Each bite offers a delightful mix of textures and flavors, making this recipe perfect for cozy family dinners or casual get-togethers where everyone wants a little taste of homemade goodness.
Ingredients You’ll Need
Getting started on these Loaded Hasselback Potatoes with Sour Cream and Bacon Recipe is super simple because the ingredients are straightforward yet essential. Each component brings something unique that builds layers of flavor, texture, and color that make this dish truly special.
- Russet potatoes: These medium-sized potatoes hold their shape well and become beautifully crispy when baked.
- Unsalted butter: Melting butter helps achieve that golden, rich crunch between the slices.
- Olive oil: Adds moisture and helps crisp the edges without overpowering flavors.
- Salt: Essential to season each slice and elevate the natural potato flavor.
- Freshly ground black pepper: Adds just the right hint of spice to cut through the richness.
- Sharp cheddar cheese: Melts perfectly, giving gooey pockets of tangy, cheesy goodness.
- Bacon slices: Cooked and crumbled for a savory, smoky crunch.
- Green onions: Provide a fresh, colorful touch and subtle bite.
- Sour cream: The cooling finish that makes these potatoes feel indulgent and balanced.
How to Make Loaded Hasselback Potatoes with Sour Cream and Bacon Recipe
Step 1: Prepare the Potatoes
Begin by preheating your oven to 425°F (220°C). Wash the Russet potatoes thoroughly and dry them. Place each potato on a sturdy cutting board and carefully slice thin slits across the potato widthwise, stopping just before you cut all the way through so the potato holds together. Aim for about 1/8 inch thick slices to get that classic Hasselback effect, which allows flavors to seep in while crisping beautifully.
Step 2: Season and Oil
Mix together the melted unsalted butter and olive oil, then brush this mixture generously over and between the slices of each potato. This step is crucial because it helps every nooks and cranny brown up deliciously in the oven. Sprinkle with salt and freshly ground black pepper, giving the potatoes a well-rounded seasoning that brings out their earthy sweetness.
Step 3: Bake the Potatoes
Place the potatoes on a baking sheet lined with foil or parchment paper for easy cleanup. Bake them in the preheated oven for about 40 to 50 minutes. The potatoes should be tender on the inside and crispy on the outside, with the little edges of each slice beautifully browned and slightly caramelized. Keep an eye on them after 40 minutes to avoid burning.
Step 4: Add the Toppings
Once the potatoes are almost done, carefully pull them out of the oven and start stuffing the gaps with shredded sharp cheddar cheese. Return the potatoes to the oven for an additional 5 to 10 minutes to let the cheese melt and bubble up into those crispy crevices. It’s what makes the Loaded Hasselback Potatoes with Sour Cream and Bacon Recipe so irresistible.
Step 5: Finish with Bacon and Green Onions
Remove the potatoes from the oven and sprinkle crumbled cooked bacon and chopped green onions over the top. The bacon brings a smoky crunch that pairs perfectly with the freshness of the onions, creating a flavor combo that will have everyone reaching for seconds.
Step 6: Serve with Sour Cream
The final flourish is a generous dollop of sour cream atop each potato, mellowing out the rich flavors while adding a smooth, tangy contrast. Now your Loaded Hasselback Potatoes with Sour Cream and Bacon Recipe are ready to wow your friends and family!
How to Serve Loaded Hasselback Potatoes with Sour Cream and Bacon Recipe
Garnishes
While green onions and bacon are classic toppings, don’t hesitate to get creative. Fresh chives or a sprinkle of smoked paprika can add a burst of color and flavor. For an extra cheesy affair, add a drizzle of melted cheese sauce or even a bit of shredded mozzarella for stretchier bites. These garnishes make the dish inviting and beautiful on the table.
Side Dishes
These potatoes shine as a hearty side. Pair them with grilled steak or roasted chicken for a complete meal. A simple green salad tossed with lemon vinaigrette or steamed veggies like asparagus or green beans can provide a fresh counterbalance to the richness of the dish. The versatility of Loaded Hasselback Potatoes with Sour Cream and Bacon Recipe means it can complement many different mains elegantly.
Creative Ways to Present
For a fun twist, serve these potatoes individually in small cast-iron skillets or on rustic wooden boards. You can slice them crosswise after baking for easy sharing at parties or layer cooked potatoes in a casserole dish topped with extra cheese and baked until bubbly for a comforting version of the original. Presentation matters, and these ideas ensure your guests will be impressed even before the first bite.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap leftover potatoes tightly in plastic wrap or place them in an airtight container and store in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making reheated potatoes almost as good as fresh.
Freezing
While freezing isn’t ideal because the potato texture can become a bit grainy, if you need to freeze, make sure the potatoes are fully cooled, then wrap each one separately in foil and place in a freezer-safe bag for up to 1 month. Thaw completely in the fridge before reheating for best results.
Reheating
To reheat, place the potatoes on a baking sheet and warm in a 350°F (175°C) oven for about 15-20 minutes until heated through and crispy again. Avoid the microwave if possible, as it will soften the crispy edges you worked so hard to create in your Loaded Hasselback Potatoes with Sour Cream and Bacon Recipe.
FAQs
Can I use other types of potatoes for this recipe?
Russet potatoes are preferred because of their starchy texture and crispiness when baked, but you can experiment with Yukon Golds if you want a creamier inside. Just remember they might not crisp up quite the same way.
How do I prevent the potato slices from cutting all the way through?
Place chopsticks or wooden spoons on either side of the potato when slicing; they act as stoppers so you only slice partway down, keeping the potato intact and beautifully fanned out.
Can I make this recipe vegetarian?
Absolutely! Simply omit the bacon and add extra cheese or top with sautéed mushrooms, caramelized onions, or even roasted garlic for a savory vegetarian twist on Loaded Hasselback Potatoes with Sour Cream and Bacon Recipe.
Is there a way to make this recipe healthier?
You can reduce butter and cheese quantities or swap sour cream for Greek yogurt. Using olive oil instead of butter also cuts saturated fat while maintaining rich flavor, keeping the potatoes delicious without heavy guilt.
How long do these potatoes take to bake?
The total baking time ranges from 40 to 50 minutes depending on your oven and potato size. Make sure to check tenderness by poking with a fork; they should be soft inside with crispy, golden edges.
Final Thoughts
There’s something truly magical about the ease and elegance of Loaded Hasselback Potatoes with Sour Cream and Bacon Recipe. It’s a dish that feels special but is totally doable on a weeknight or when entertaining guests. The perfect blend of crispy, creamy, savory, and fresh elements makes it a guaranteed hit. I wholeheartedly encourage you to try this recipe soon and enjoy those warm smiles around your table as everyone digs in!
Print
Loaded Hasselback Potatoes with Sour Cream and Bacon 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 Loaded Hasselback Potatoes are crispy on the edges, tender inside, and packed with gooey cheddar cheese, crispy bacon, and topped with refreshing sour cream and green onions. Perfect as a hearty side dish or a satisfying snack, this recipe combines classic comfort flavors into a visually impressive presentation that’s easy to prepare.
Ingredients
Potatoes and Seasoning
- 4 medium Russet potatoes
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
Fat and Oil
- 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 Oven: Preheat your oven to 425°F (220°C) to ensure it’s ready for the potatoes.
- Prepare Potatoes: Wash and dry the Russet potatoes thoroughly. Using a sharp knife, make thin vertical slices across each potato, cutting almost all the way through but leaving the bottom intact to hold the slices together.
- Season and Oil: Place the potatoes on a baking sheet. Brush the melted unsalted butter and olive oil generously over the potatoes, making sure some of the butter/oil seeps between the slices. Sprinkle salt and freshly ground black pepper evenly over the potatoes.
- Bake First Round: Bake the potatoes in the preheated oven for about 40 minutes or until the potatoes are tender but not fully cooked through, and the outside edges are beginning to crisp.
- Add Cheese and Bacon: Carefully spread shredded sharp cheddar cheese into the slices of the potatoes and sprinkle crumbled cooked bacon on top.
- Final Bake: Return the potatoes to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the bacon is warmed through.
- Garnish and Serve: Remove the potatoes from the oven and let cool slightly. Top each potato with chopped green onions and a generous dollop of sour cream. Serve warm and enjoy your loaded Hasselback potatoes.
Notes
- Use a wooden spoon or chopsticks placed alongside the potatoes when slicing to avoid cutting all the way through.
- Russet potatoes are ideal for their starchy, fluffy interior and crispy skin when baked.
- Feel free to customize toppings with ingredients like jalapeños, chives, or even a drizzle of hot sauce.
- If preferred, bake at 400°F for a bit longer to get extra crispy edges.
- Can be prepared ahead by slicing and pre-baking the potatoes, then adding toppings and baking just before serving.
