Easy Hasselback Potatoes Recipe that tastes amazing. The thinly sliced potatoes are roasted, and topped with cheese, bacon, sour cream, and green onion to make an epic side dish or a full meal.
I am going to admit that some days I have a Hasselback Potato or two for dinner. They are so delicious and filling.
The combination of russet potatoes, garlic powder, and cheese is just plain delicious.
This recipe reminds me of a baked potato that has been upgraded to 1st class. Not that there is anything wrong with a baked potato but some days you just have to enjoy a bit extra.
Trust me I love potatoes... which really became clear when I looked at just how many potato recipes we have shared on the site. LOL!
While these Hasselback Potatoes look fancy don't worry they are super easy to make!
We can say a huge thank you to the Hasselbacken Restaurant in Stockholm, Sweden for creating this dish.
This is a quick overview of the simple ingredients that you'll need to make easy Hasselback Potatoes! Specific measurements and step-by-step instructions are included in the printable recipe card at the bottom of the post.
- Russet Potatoes
- Olive Oil
- Garlic Powder
- Cheddar Cheese - sliced
- Sour Cream
- Green Onion
- Salt and Pepper
Optional changes - rosemary, parmesan cheese, thyme, paprika, bacon bits, chives, onion, or your favorite herbs.
Potatoes - We use Russet Potatoes because this recipe can be adapted for red potatoes, sweet potatoes, or Yukon gold potatoes.
Chopsticks/Bamboo skewers or 2 wooden spoons - These will help so you don't end up slicing the potatoes all the way through.
Parchment Paper - I love that I can use parchment paper to help make it easier to remove the hasselback potatoes. They also make clean-up a breeze. If you are not using parchment paper, you will want to spray non-stick cooking spray on your baking sheet to help the potatoes not stick.
Baking Sheets - We are huge fans of these baking sheets with sides. You don't have to worry; you will remove the potatoes from the oven and have them slide right off.
Heat resistant potholders - A couple of years ago we had a fire scare when we didn't realize we had turned a burner on and a cloth potholder caught fire. Thankfully we walked by the kitchen and saw the smoke and were able to get it out ourselves. Since then we have only used these heat-resistant potholders.
How to make Hasselback Potatoes
I've included complete instructions in the printable recipe card at the bottom of the post, but here's a quick version.
Step 1 - Gather all of the ingredients, line a baking sheet with parchment-paper. Pre-heat the oven.
Step 2 - Place the potatoes on top of a skewer or chopsticks on either side of the potatoes and slice down until you hit the skewer but not so far it cuts through the potato.
The goal is for the potato to accordion fan in shape with thin slices.
Step 3 - Combine olive oil, butter, salt, pepper, and garlic powder in a small bowl. Brush the melted butter mixture over the potatoes. Make sure to get some in between the slices.
Step 4 - Bake until tender and browned
Step 5 - While the potatoes are baking slice cheese into ¼ squares.
Step 6 - Remove the potatoes from the oven and let them rest for 5-8 minutes.
Carefully place the cheese slices inside each cut between the potato slices.
Step 7 - Bake again until cheese has melted
Step 8 - Garnish the potatoes with sour cream, green onion, bacon, and your favorite toppings.
Preparation and Storage
Make Ahead – We feel like Hasselback Potatoes taste best when they are served hot and fresh but you can do a few things to make them ahead of time.
Prep the potatoes - You can slice the potatoes ahead of time and store them covered in the refrigerator.
Storage – Store leftovers in an airtight container for up to 3 days in the fridge.
Freezing/How to freeze – While they can be frozen you will want to be prepared for the texture and quality to change. The water inside the potatoes will expand changing the texture to grainy.
How to reheat – Reheat in the microwave or the stove. They will soften but still taste great.
Substitutions - It is really easy to customize Hasselback Potatoes, change up the cheese flavor, add in more toppings, you can easily change so many things.
Vegetarian Option - Leave off the bacon to make these vegetarian.
Vegan Option – Use vegan sour cream, cheese, and butter
Gluten Free - These are naturally gluten free just make sure the additional ingredients do not have gluten.
Smaller Serving Size – This recipe can easily be made smaller. You can change the serving size on the recipe card below or make the number you need.
Make it Spicy – Drizzle with hot sauce, sriracha sauce, or sprinkle your favorite spicy toppings.
Larger Group/More servings –This recipe can easily be doubled. Just make sure you have enough baking sheets or a large baking dish to easily fit all of the potatoes.
Baking time will vary based on the weight and size of the potatoes.
Using potatoes that are similar in size will help them finish baking close to the same time.
More butter = more flavor. If you feel like you need more go for it. Trust me I get it.
Nutrition information including calories, protein, calcium, carbohydrates, fiber, vitamin c, potassium, cholesterol, sodium, trans fat, monounsaturated fat, polyunsaturated fat, and more will vary depending on products used.
Printable recipe card instructions below.
What to serve with
When to serve
- Family dinner
- Summer barbecues
- Dinner parties
- Weeknight dinner
- Holiday meals
Great Side Dish Recipes
Check out our other great Side Dish Recipes
Easy Cheesy Hasselback Potatoes Recipe
- Preheat oven to 450 degrees, line a baking sheet with parchment paper
- Place 2 skewers under the sides of each potato and cut thin slices along the length of the potato. Do not cut all the way through.
- Combine melted butter, olive oil, garlic powder, salt and pepper in a small bowl and whisk together.
- Brush butter mixture all over each potato making sure to get between each slice.
- Bake for 55-75 minutes depending on the size of the potatoes until they are tender and browned
- Remove the potatoes from the oven and let rest for 5-8 minutes.
- Carefully place a square of cheese between each slice of the potatoes
- Place baking dish back in the oven for 5-8 minutes until the cheese has melted.
- Top each potato with garnish of choice (bacon, sour cream, green onions).