If you love potatoes with a crispy, golden exterior and a creamy, savory filling, you are going to adore this Loaded Hasselback Potatoes with Sour Cream and Bacon Recipe. These beauties take classic baked potatoes to a whole new level with thin, precise slices that fan out to hold all the delicious toppings you could want—sharp cheddar cheese, crispy bacon, fresh green onions, and cool, tangy sour cream. It’s comfort food elevated, perfect for impressing guests or making a cozy weeknight dinner feel like a special occasion. Trust me, once you try these, you’ll want to make them again and again.
Ingredients You’ll Need
Getting a dish this flavorful doesn’t require a long list of complicated ingredients. The simplicity here is key, and every component plays an essential role in building layers of taste, texture, and eye-catching color.
- Russet potatoes: Their starchy interior becomes perfectly fluffy while the outside crisps beautifully, ideal for Hasselback style.
- Unsalted butter, melted: Adds rich, creamy flavor and helps those thin slices crisp up gorgeously.
- Olive oil: Works alongside butter to create the perfect golden crust and adds a subtle fruity note.
- Salt: Essential for enhancing every flavor and seasoning the potato thoroughly.
- Freshly ground black pepper: Adds a gentle heat that balances the richness.
- Sharp cheddar cheese: Melts into ooey-gooey pockets of cheesy goodness inside each potato slice.
- Cooked bacon, crumbled: Brings a smoky crunch for contrast and classic comfort taste.
- Chopped green onions: Add a fresh, mild bite and a vibrant splash of green color.
- Sour cream: The cooling finish that perfectly complements the hot, savory potatoes and toppings.
How to Make Loaded Hasselback Potatoes with Sour Cream and Bacon Recipe
Step 1: Prepare Your Potatoes
Start by washing and drying your Russet potatoes really well. To create those signature Hasselback cuts, place each potato on a cutting board and make thin, even slices across the potato, stopping just before you reach the bottom so it stays intact as one piece. A handy trick is to place chopsticks or wooden spoons alongside the potato to prevent cutting all the way through.
Step 2: Coat with Butter and Olive Oil
Brush the melted butter and olive oil mixture generously all over the potatoes, making sure to get the inside of the slices too. This fat is what crisps up the ridges and helps the potatoes bake evenly. Season liberally with salt and freshly ground black pepper for maximum flavor that will seep into every nook and cranny.
Step 3: Bake Until Crispy and Tender
Place your potatoes on a baking sheet lined with parchment paper or foil and bake in a preheated oven at 425°F (220°C) for about 40-50 minutes. You’ll know they’re ready when the slices have fanned open beautifully and the edges are golden crispy while the insides soften to melting perfection.
Step 4: Add Cheese, Bacon, and Green Onions
Carefully open the slices a bit more and stuff shredded sharp cheddar cheese into each gap. Sprinkle crumbled cooked bacon and chopped green onions on top, then pop the potatoes back into the oven for 5-7 minutes until the cheese melts into melty, bubbly pockets of deliciousness.
Step 5: Dollop with Sour Cream and Serve
Finish each potato with a generous spoonful of cool sour cream. The contrast of creamy sour cream against the crispy, cheesy potato is truly unbeatable and completes the Loaded Hasselback Potatoes with Sour Cream and Bacon Recipe perfectly.
How to Serve Loaded Hasselback Potatoes with Sour Cream and Bacon Recipe
Garnishes
Beyond the classic green onions and sour cream, try adding fresh chopped chives, a sprinkle of smoked paprika, or even a dash of fresh cracked black pepper right before serving. These little touches keep the flavors bright and visually inviting.
Side Dishes
These potatoes stand out as a hearty side to grilled meats like steak or chicken, but they also pair wonderfully with a crisp green salad or steamed roasted veggies. For a full meal, serve alongside a simple coleslaw or light cucumber salad to balance the richness.
Creative Ways to Present
For a party or family gathering, present your Loaded Hasselback Potatoes on a large rustic wooden board or platter. Arrange the potatoes close together and garnish with extra bacon and cheese for a shared, inviting vibe that encourages digging in and sharing. You could also offer a small dipping bowl of extra sour cream or ranch dressing for an indulgent touch.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though they rarely last long!), store the potatoes in an airtight container in the refrigerator. The toppings might soften a bit overnight, but the flavors will still be delightful the next day.
Freezing
Freezing this dish isn’t ideal because the potatoes’ crispy edges will soften during thawing, and the toppings may become watery. If you must freeze, wrap tightly and reheat straight from frozen in a hot oven for best results.
Reheating
The best way to bring back that crispiness is to reheat your Loaded Hasselback Potatoes in a 375°F (190°C) oven for 15-20 minutes until warmed through and the edges regain their crunch. Avoid microwaving if you can to keep textures on point.
FAQs
Can I use a different type of potato for this recipe?
Russet potatoes are ideal for hasselback style because of their size and high starch content, which crisps well. You can experiment with Yukon Gold for a slightly creamier texture, but they might not crisp quite as much.
Do I have to precook the bacon before adding it?
Yes, cooking bacon fully before adding to the potatoes ensures it’s crispy and flavorful. Adding raw bacon would result in undercooked, rubbery pieces, which won’t be as enjoyable.
How do I make evenly spaced slices on the potatoes?
An easy trick is to place chopsticks or wooden spoons on either side of the potato while slicing—it acts like a guard that prevents cutting all the way through and helps maintain consistent slice thickness.
Can I make these potatoes vegan or dairy-free?
Absolutely! Substitute butter with vegan margarine or olive oil and use dairy-free cheese and sour cream alternatives. The concepts are the same, and you’ll still get a rich, satisfying dish.
Is there a way to make these potatoes ahead of time?
You can prepare and slice the potatoes in advance and keep them covered in cold water in the fridge to prevent browning. Just pat them dry well before continuing with the recipe, and add toppings right before baking or serving.
Final Thoughts
If you want to wow your friends or just treat yourself to something truly delicious and comforting, the Loaded Hasselback Potatoes with Sour Cream and Bacon Recipe is where it’s at. It’s straightforward enough to make on any night but special enough to make the moment memorable. Grab some potatoes, and get ready for a tasty adventure that will quickly become a household favorite!
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Loaded Hasselback Potatoes with Sour Cream and Bacon Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
These Tasty Loaded Hasselback Potatoes are crispy, cheesy, and bursting with flavor. Perfectly sliced russet potatoes are brushed with buttery olive oil, seasoned with salt and pepper, then baked until golden and tender. Finished with sharp cheddar cheese, crispy bacon, chopped green onions, and a dollop of refreshing sour cream, this classic comfort dish is ideal as a hearty side or satisfying snack.
Ingredients
Potatoes & Seasoning
- 4 medium Russet potatoes
- 4 tbsp unsalted butter, melted
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
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 the Oven: Preheat your oven to 425°F (220°C) to ensure a hot environment for crispy potatoes.
- Prepare the Potatoes: Carefully slice each potato crosswise into thin slices about 1/8 to 1/4 inch apart, stopping before cutting all the way through to keep the slices intact at the bottom.
- Season and Butter: Mix melted butter and olive oil, then brush the mixture generously over each potato, making sure to get in between the slices. Sprinkle evenly with salt and freshly ground black pepper.
- Bake: Place the potatoes on a baking sheet lined with parchment or foil. Bake for about 40 minutes, brushing with additional butter or oil halfway through to keep them moist and crisp on the edges.
- Add Cheese and Bacon: After 40 minutes, remove the potatoes and carefully sprinkle shredded cheddar cheese between the slices and on top. Add crumbled cooked bacon over the cheese.
- Finish Baking: Return the potatoes to the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven, sprinkle chopped green onions over the top, and serve each potato with a generous dollop of sour cream on the side or on top.
Notes
- Be careful not to slice completely through the potatoes to retain the hasselback shape.
- Use a sharp knife to make clean, even slices.
- For crispier potatoes, brush with butter and oil generously between bake intervals.
- Leftovers can be reheated in the oven for best texture.
- For a vegetarian option, omit bacon and add extra cheese or veggies.
