Cheesy Loaded Hasselback Potatoes

Cheesy Loaded Hasselback Potatoes


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The potatoes are crispy on the outside and nice and tender on the inside. The spaces between the slices are loaded with melted cheese, bacon, sour cream, and sliced green onions.

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Time needed

10 min preparation + 1 hour cooking

Serving Size / Yield

4 servings


  • 4 small potatoes
  • 4 Tbs. butter, sliced thin
  • salt and pepper, to taste
  • 1 clove garlic, sliced thin
  • 4 strips bacon
  • 1 C. cheddar, shredded
  • 1/4 C. sour cream
  • 1/4 C. green onions, sliced

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Slice the potatoes thinly, about 1/8 inch, without cutting all the way through. Put the potatoes on a baking sheet. Stuff a few of the cuts with garlic and butter. Season with salt and pepper to taste. Roast the potatoes for about 1 hour at 400 degrees. They should be crispy on the top and tender in the middle.

Meanwhile, cook the bacon until it's crispy and then crumble it. Sprinkle the roasted potatoes with the cheese and bacon and return them to the oven for an additional 5 minutes, or until the cheese is melted. Serve topped with sour cream and green onions.

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