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
Scale
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.
